Tropical trifle

HINT: In place of the mango, use any canned fruit or fresh stone fruit in season. If using fresh fruit, add orange juice instead of reserved can juice. Keep in the fridge for up to 2 days

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

 

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