Summer trifle

Summer trifle

Photography by Brett Stevens. Styling by Yael Grinham.




1.Make jelly according to packet instructions. Pour into a shallow container; refrigerate for about 3 hours or until firm.
2.Cut sponge into cubes and place in the base of a glass serving dish. Sprinkle with juice. Cut jelly into cubes and place on top of sponge. Top with half the mango and passionfruit.
3.Beat cream, icing sugar and rind in a small bowl with an electric mixer until soft peaks form. Fold in yoghurt. Spread cream mixture over fruit, then top with the remaining mango and passionfruit. Cover; refrigerate for several hours before serving.

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