| | Tropical trifle
Tropical trifle
Tropical trifle 4.2-5 10
  • Calories: 1222 kj
  • Fat: 12g
  • Carbohydrates: 32g

How to Make:

  1. Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 400ml cold water. Cover. Refrigerate for 2 hours or until just beginning to set (it should have a thick, syrupy consistency). Stir in passionfruit pulp.
  2. Arrange half the sponge cake in a 12 cup-capacity serving bowl. Drizzle with half the rum, if using. Spoon over half the jelly, then half the mango. Top with the custard. Repeat the layers, finishing with a layer of mango. Cover. Refrigerate overnight.
  3. Using an electric mixer, beat cream and sugar until soft peaks form. Top trifle with cream mixture, kiwifruit, mango and passionfruit pulp. Serve.
Time for preparing:
12 min.


  • 2 x 85g packets passionfruit jelly crystals
  • 2 cups boiling water
  • 3 passionfruit, halved (see note 1)
  • 1/2 x 460g packet round double unfilled sponge cakes, cut into 3cm cubes
  • 1/3 cup white rum (optional, see note 2)
  • 2 cups double thick vanilla custard
  • 2 large mangoes, sliced
  • 300ml tub thickened cream
  • 2 teaspoons icing sugar mixture
  • 1 kiwifruit, sliced, to serve
  • 1 mango, sliced, to serve
  • Passionfruit pulp, to serve