Christmas Trifle Recipe

Mango Jelly:

• 4 x packets mango jelly
• 2 x mangoes diced into cubes

For layering:

• Passionfruit Yoghurt – We used 2 x 500gm tubs with fresh passionfruit pulp
• 1 x fresh mango largely diced
• 2 cups whipped cream or coconut cream

Coconut Custard:

• 1 can full-fat coconut milk
• 1/3 cup milk (or almond milk)
• 5 egg yolks
• 1/2 cup sugar
• 3 tablespoons corn starch
• 1 tbsp pure homemade vanilla extract

To make the Mango Jelly:

1. For the first layer: Arrange the fresh diced mango, at the bottom of your trifle glass. Make up the first 2 packets of jelly and pour the mixture over the mango, then place in the fridge allowing 2 – 3 hrs to set.
2. For the second layer: Using 1 packet of jelly, make as per packet directions and pour into a low-lying glass dish. Once set, cut into squares and refrigerate.
3. For the third and final layer: Make the fourth packet of jelly prior to finishing your trifle assembly, it will need to be cool enough to pour over the final layer.

The Sponge Cake: Any sponge cake recipe will work in a trifle. Or, try making a gluten free or vegan sponge cake. Alternatively, purchasing a sponge cake, Madeira cake, Panettone or Ciabella will be just as good.

To make the Coconut Custard:

1. Add both milks to a medium sized saucepan and heat over medium-low heat – do not boil.
2. Whisk the egg yolks, sugar, vanilla and corn flour in a medium-sized bowl until light, creamy and doubled in size.
3. Remove the warm milk from the heat and while whisking, pour a little milk (about 1/2 cup) into the egg mixture & whisk thoroughly to incorporate.
4. Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. When all the milk has been poured into the bowl, incorporate thoroughly, then pour it back into the saucepan.
5. Heat the custard mixture over a medium heat, whisking constantly, until it starts to thicken. Once the custard has thickened, remove from the heat and pour the custard through a strainer to remove any residual lumps. Return it to a bowl.
6. Place a piece of plastic wrap directly on top of the custard and cool to room temperature.

Assembly:

1. When the first layer of jelly is set, arrange sponge pieces on top allowing a few gaps in between.
2. Drop large spoons of your passionfruit yoghurt in between sponge pieces and in the centre of trifle glass.
3. Take your jelly squares and scatter them on top of the yoghurt and sponge layer.
4. Arrange some more pieces of fresh mango and top with custard.
5. Continue layering your ingredients, leaving 1 cm at the top of your trifle dish. Chill for 30 minutes.
6. Add final layer of jelly, cover and chill overnight or for up to 2 days prior to serving.
7. Decorate – be creative here. We used: Passionfruit yoghurt, coconut flakes, dried pineapple, fresh mango and pineapple, passionfruit, lime zest and a little bit of white chocolate.

To make this recipe vegan or gluten free use a vegan-based jelly recipe, a vegan or gluten free based sponge cake and replace custard and cream with coconut cream.