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


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.

Recipe inspired by delicious. magazine’s ‘Mango Dacquiri Trifle’, December 2022/January 2023 issue.


Raspberry & Vanilla Trifle

We’ve never really been a trifle family, and the few trifles I’d tried before this one were often disappointing – mushy and bland. We decided we wanted to serve a trifle as a dessert option on Christmas day and so, after a bit of experimenting, I developed this vanilla and raspberry trifle with torched meringue topping. I hope you enjoy as much as I do! For the time poor, I have put in some cheats to make it an easier job.

Start this recipe at least the day ahead.

Ingredients (serves 12-14)
2 packets raspberry jelly
1 cup frozen raspberries

Sponge cake
3 eggs, separated
1 cup caster sugar
½ cup cold water
1 teaspoon vanilla extract
2 teaspoons baking powder
1 cup plain flour
1 tbsp cornflour

OR use 2 round unfilled sponge cakes (Woolworths brand do the job perfectly)

Vanilla custard
1 tablespoon vanilla bean paste
1.2L full cream milk
8 egg yolks
4 tablespoons caster sugar
2 tablespoons cornflour

OR approximately 1 litre of pre-bought custard (I like Paul’s Double Thick French Vanilla 900g)

Meringue Topping
2 egg whites
⅔ cup caster sugar
1 teaspoon vanilla extract

3 punnets of fresh raspberries, to serve


Make the jelly according to packet instructions and pour into a 3L capacity trifle dish. Add frozen raspberries. Put in the fridge to set for at least 6 hours.

To make the sponge cakes, preheat oven to 160°C fan-forced. Grease two 20cm round, shallow tins and line the bases with baking paper.

Use electric beaters to beat the egg yolks, sugar, water, and vanilla for approximately 10 minutes, until very pale and thick. Wash the beaters and then, in a separate bowl, beat the egg whites and baking powder until stiff peaks form. Fold the sifted flours into the yolk mixture and then gently mix in the egg whites.

Divide evenly between the tins and bake for 20 minutes or until springy in the centre and the cake has come away from the sides of the tins. Gently turn cakes onto wire cooling racks and leave to cool entirely. Store in an airtight container until required.

To make the custard, add vanilla bean paste and milk to a large saucepan on a medium-low heat and bring to the boil. Immediately remove it from the heat and leave to cool slightly.

Meanwhile, in a very large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.

Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition. Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Leave to cool at room temperature then refrigerate until required.

To assemble the trifle, cut the sponge cake into squares approximately 6cm x 6cm. Add a layer of sponge cake pieces over the set jelly like so:

Top with half of the custard mixture. Place half of the raspberries, evenly spaced, on top of the custard.

Repeat – add a further layer of sponge cake, the remaining custard and top with raspberries. Refrigerate until required.

Just before serving (or up to 3 hours ahead), make the meringue. Whip the eggwhites with electric beaters until they’re light and fluffy. Add the vanilla and a tablespoon of the sugar and beat until combined. Add the remaining sugar, a spoonful at a time, beating between each addition until the sugar has dissolved. Once all of the sugar has been added you should have glossy white, stiff peaks.

Spoon the meringue mixture onto the top. Use a kitchen blowtorch to lightly toast the meringue. Serve and enjoy!