Summer trifle

  • 30 mins preparation
  • Serves 8
  • Print
Photography by Brett Stevens. Styling by Yael Grinham.


Summer trifle
  • 85 gram packet passionfruit jelly crystals
  • 280 gram small plain sponge cake
  • 1/2 cup (125ml) pineapple juice
  • 4 medium (1.7kg) mangoes, sliced
  • 6 passionfruit
  • 300 millilitre thickened cream
  • 1/4 cup (40g) icing sugar mixture
  • 2 tablespoon finely grated lime rind
  • 1 cup (280g) greek-style natural yoghurt


Summer trifle
  • 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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