Passionfruit & Mango Trifle

It is feeling very summery at the moment. I'm loving the last few weeks of my summer holidays and trying to get the most out of every day....and every meal. This trifle was served up by a friend late in 2013 and it has been on my mind ever since. It happened in my kitchen today.

* Note: to me, trifle is a personal thing - some prefer it more cakey, others more custardy, so I have left out measurements for somethings because the best trifle is made in just the right proportions that you like.

Passionfruit & Mango Trifle
85g passionfruit jelly crystals
passionfruit pulp
sponge cake/jam filled sponge roll (400g should be plenty, I used 200g to make 3 mini trifles)
1/4 cup malibu white rum
vanilla custard
mangoes (cubed)
250ml thickened cream
1 tablespoon icing sugar mix

Make the jelly in a shallow tray according to the instructions (add 250ml boiling water, mix until dissolved then add 200ml cold water).  Put into the fridge for about 2 hours until partially set then add the passionfruit pulp and mix through.

cut the sponge cake into small squares and lay on the bottle of the trifle dish. Drizzle the malibu over the sponge then spoon the jelly mixture over the sponge cake. Top with mango and custard. Extra layers can be added but finish with a mango layer.

In a small bowl whip the cream and icing sugar until firm peaks form in the cream. Top the trifle with the whipped cream and refrigerate for at least 3 hours or over night.