1 (3 ounce) package ladyfingers or 12 ladyfingers, split
3 tablespoons light rum or pineapple juice
2 ripe mangoes, peeled, seeded, and cubed
2 cups cubed fresh pineapple
1 cup whipping cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons coconut, toasted
For custard, in a heavy medium saucepan lightly beat eggs just until mixed.
Stir in milk and the 1/4 cup sugar. Cook and stir over medium heat until mixture
just coats a metal spoon, about 7 minutes.
Remove from heat; stir in the 1 teaspoon vanilla extract.
Pour custard into a bowl. Cover surface with plastic wrap.
Let stand 30 minutes or until cool.
Tear ladyfingers into 1-inch pieces. In a 2-quart clear glass serving bowl arrange
half of the ladyfingers.
Sprinkle with half of the rum or pineapple juice.
Top with half of the mangoes and half of the pineapple.
Pour half of the custard over the fruit.
Cover and chill in the refrigerator for 4 to 6 hours.
Just before serving, in a chilled small mixing bowl combine whipping cream, the
2 tablespoons sugar, and the 1/2 teaspoon vanilla extract. Beat with an electric
mixer on medium speed until soft peaks form.
Pipe or spread whipped cream over trifle. Sprinkle with coconut.