Frozen Raspberry and Mango Trifle | RICARDO

Ingredients

• 3/4 cup (160 g) sugar
• 1 tbsp cornstarch
• 2 eggs
• 1 egg yolk
• 1/2 cup (125 ml) lemon juice
• 1/4 cup (60 ml) water
• 1 1/2 cups (375 ml) vanilla ice cream
• 1 1/2 cups (375 ml) raspberry sorbet
• 1 1/2 cups (375 ml) mango sorbet
• 2 1/2 cups (100 g) cubed angel food or sponge cake
• 1/2 cup (70 g) raspberries
• 1 cup (250 ml) raspberry coulis (see note)