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Passionfruit and Berry Trifle

Ingredients

  • 1 x 170 gram can passionfruit pulp or fresh passionfruit pulp
  • 1 x Swiss roll ready made
  • 4 cups of jelly I used 2 x Mango & Passionfruit sachets.
  • 1 punnet of strawberries
  • 500 ml Cream
  • 1 kg thick custard
  • 1 teaspoon vanilla essence
  • 4 tablespoons icing sugar optional
  • 1 punnet blueberries
  • A few mint leaves optional

Instructions

  1. Start a day or two prior to wanting to serve the trifle.
  2. Make the jelly and pour into your trifle dish, mine is a 4-litre dish
  3. Set for 6 hours or overnight
  4. I like to whip the cream with vanilla and icing sugar (if using) now too
  5. When ready to assemble. Slice the jam roll, place around the dish on top of the jelly. Fill the inside with custard and if you have jam roll left place on top of the custard.
  6. Drizzle a third of the passionfruit pulp over the sponge.
  7. Now for a layer of cream.
  8. Slice your strawberries and toss with 1-2 tablespoons of passionfruit pulp. Place in a layer on top of the cream.
  9. Another layer of cream on top.
  10. Then finish with blueberries, a few strawberries and a little more passionfruit. Add mint leaves if using.