Lemon, Mango & Passionfruit Trifle
This trifle is a cinch to put together and can be made ahead of time but looks amazing – making it the perfect Christmas dessert! Everyone will love the classic summery flavours and textural surprises and there’s no booze, so the whole family can enjoy.
Ingredients (serves 10-12)
- 2 cups luscious lemon curd (or bought curd if you prefer)
- 8 passionfruit
- 600ml thickened cream
- 1 tablespoon icing sugar
- 2 tspns vanilla extract
- 1 vanilla sponge cake, cut into squares (I bought mine, but you could use this recipe to make your own)
- 900g vanilla custard (I used Paul’s Double Thick Custard in French Vanilla)
- 2 mangoes (I used Kensington Pride)
- 1 packet meringue kisses
- ½ cup coconut flakes
Method
- Make the lemon curd and refrigerate until cool.
- To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.
- Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.
- Cut up the mangoes into long slices, discarding the skin and pit.
- To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.
- Top with vanilla custard and approximately two-thirds of the mango slices.
- Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.
- Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
- Gently spoon on the lemon curd, taking care not to mix it with the cream.
- Allow to set in the fridge.
- Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.
