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)
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.