Mango & Malt Cream Trifle

To make the peach & mango jelly, soak gelatine leaves in cold water for 5 minutes to soften.

Bring iced tea and 1 cup water to the boil in a saucepan over high heat. Remove gelatine from water and squeeze to remove excess water. Add to hot liquid and stir to dissolve. Strain into a 16-cup-capacity trifle dish. Add mango and chill for 3 hours or overnight to set.

Meanwhile, to make the malt cream, soak gelatine leaves in cold water for 5 minutes to soften. Place chocolate into a heatproof bowl. Whisk cream, malt and vanilla in a saucepan over medium heat until mixture comes to the boil and malt dissolves. Remove gelatine from water and squeeze to remove excess water. Add to hot cream. Stir until smooth, then strain into bowl over chocolate. Stand for 2 minutes then stir until smooth. Cover directly with plastic wrap and chill for 3 hours or overnight to set.

Preheat a chargrill pan over high heat. Line with a sheet of baking paper to fit. Cook mango cheeks for 2 minutes or until grill marks form. Transfer to a plate. Reserve one waffle and halve remainder.

Place set malt cream in the bowl of a stand mixer. Add thickened cream and whisk on high speed until stiff peaks form. Layer malt cream, halved waffles, mango and raspberries into dish over set jelly, reserving some fruit for decorating. Finish with reserved waffle and fruit. Drizzle over honey, dust with icing sugar and serve.