Name: Summer trifle
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 85 gram packet passionfruit jelly crystals; 280 gram small plain sponge cake; 1/2 cup (125ml) pineapple juice; 4 medium (1.7kg) mangoes, sliced; 6 passionfruit; 300 millilitre thickened cream; 1/4 cup (40g) icing sugar mixture; 2 tablespoon finely grated lime rind; 1 cup (280g) greek-style natural yoghurt

Ingredients

85 gram packet passionfruit jelly crystals

280 gram small plain sponge cake

1/2 cup (125ml) pineapple juice

4 medium (1.7kg) mangoes, sliced

6 passionfruit

300 millilitre thickened cream

1/4 cup (40g) icing sugar mixture

2 tablespoon finely grated lime rind

1 cup (280g) greek-style natural yoghurt

Method

1.Make jelly according to packet instructions. Pour into a shallow container; refrigerate for about 3 hours or until firm.

2.Cut sponge into cubes and place in the base of a glass serving dish. Sprinkle with juice. Cut jelly into cubes and place on top of sponge. Top with half the mango and passionfruit.

3.Beat cream, icing sugar and rind in a small bowl with an electric mixer until soft peaks form. Fold in yoghurt. Spread cream mixture over fruit, then top with the remaining mango and passionfruit. Cover; refrigerate for several hours before serving.

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Ingredients

Method

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