Easy Trifle Recipe for a Tropical Trifle

5 from 1 vote

Easy Trifle Recipe for a Tropical Trifle

This easy trifle recipe makes a tropical trifle with layers of rum-soaked vanilla sponge, fresh papaya, lychee jelly, pineapple custard, mango puree, fresh passionfruit, and cream, topped with dried tropical fruits. Served in individual glasses, it’s an elegant trifle made for holiday entertaining, but could also be served in a traditional trifle bowl.

Prep Time30

Jelly setting time3

Total Time3 30

Course: Dessert, Pudding, Sweets

Cuisine: British/Australian

Servings:

Calories: 902kcal

Author: Lara Dunston

Ingredients

1 100 g packet lychee jelly crystals
120 g vanilla sponge cake broken by hand into small pieces
177 ml Havana Club rum or another dark rum
400 g fresh papaya finely diced
400 ml pineapple custard or pineapple yoghurt
200 g mango pureed or fresh mango pieces finely diced
2 passionfruit halved
400 ml thickened cream or creamy Greek-style yoghurt
3 tbsp mixed dried tropical fruit pieces mango or pineapple or tomato finely diced
1 tbsp desiccated coconut

Instructions

The night before you plan to make the trifle, prepare the lychee jelly following the directions on the packet, and refrigerate, and prepare the custard if you’re not using store-bought custard.
To assemble the trifle, distribute the pieces of sponge cake between four glasses and drizzle the rum over the sponge.
Next, to each glass, spoon on a layer of finely diced fresh papaya, a layer of lychee jelly, a layer of pineapple custard (or pineapple yoghurt), and a layer of mango puree (or fresh finely diced mango pieces).
Scoop the pulp and seeds out of the passionfruit halves and distribute evenly across the glasses, and then for the final layer, spread the thickened cream (or creamy Greek-style yoghurt) on top, and refrigerate overnight.
Just before serving, sprinkle on the finely diced tropical fruit and desiccated coconut.

Nutrition