With luscious layers of cream, custard and summer fruit, this make-ahead trifle is truly tempting.


  • 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


  • Step 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.
  • Step 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.
  • Step 3
    Using an electric mixer, beat cream and sugar until soft peaks form. Top trifle with cream mixture, kiwifruit, mango and passionfruit pulp. Serve.


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