Tropical trifle
250 g packet sponge fingers (savoyardi biscuits)
2 x 450 g cans sliced mangoes, drained, juice reserved
170 g can passion fruit pulp
600 ml carton low-fat prepared custard
2 tablespoons desiccated coconut (optional)
Arrange sponge fingers over the base of a 6-cup capacity dish, breaking them as needed to fit in a single layer. Drizzle 3 tablespoons of reserved mango juice over sponge fingers. Spread over half the passion fruit pulp. Pour half the custard evenly over the top. Top with a layer of sliced mango. Repeat layers, finishing with sponge fingers (you may not need all the sponge fingers). Put coconut in a dry frying pan and stir over medium heat for about 1-2 minutes, until lightly golden. Transfer to a plate to cool, then sprinkle over trifle. Refrigerate for at least 1 hour before serving.
| ANALYSIS per serve |
4
|
6
|
|---|---|---|
| Energy kJ (Cal) |
1927 (460)
|
1284 (307)
|
| Carbohydrate (g) |
87
|
58
|
| Protein (g) |
14
|
9
|
| Fat (g) |
7
|
4
|
| Calcium, Fibre, Vitamin C |
Preparation time: 15 minutes + 1 hour refrigeration
Cooking time: 2 minutes
Serves: 4-6
