Custard
2 cups cream
1 vanilla bean, halved & scraped
6 egg yolks
1/3 cup Chelsea Caster Sugar
3 tsp cornflour
2 cups cream, extra lightly whipped

Sponge
1 1/4 cup orange juice
1/4 cup Cointreau
250g packet sponge finger biscuits
3 medium mangoes, sliced
6 passionfruit pulp
1 punnet blueberries, for garnish

Custard: Heat cream and vanilla seeds in a saucepan over medium heat until hot (not boiling) remove from heat. Combine one egg and cornflour and beat with a fork to form a paste. Add remaining egg yolks, caster sugar and whisk until thick and pale. Whisk into hot cream mixture. Place in a heatproof bowl and whisk over simmering water until mixture thickens and coats the back of a spoon. Cover with plastic wrap and cool in fridge. Fold extra whipped cream through custard.

Sponge: Combine juice and Cointreau in shallow bowl. Dip all the biscuits in juice mixture then place biscuits in a single layer over the base of a 3 litre (12 cup) glass bowl. Top biscuits with half of the mango and passionfruit pulp.

Spread half the custard. Top with remaining biscuits and repeat layer of fruit and custard. Cover custard with plastic wrap and refrigerate overnight. Decorate with mango and blueberries.

Substitute other fruit in season or canned fruit if fresh is not available.