Mark made a tropical ginger, mango and passion fruit trifle featuring homemade ginger cake with three types of ginger (ground, stem, and candied) and dark rum-flavored custard. Despite custard being his most challenging element, he had practiced extensively. He used cornflour in his custard method, which differed from traditional techniques. His cake had some edge catching during baking and a slight dip in the middle, but he remained optimistic about the results.