28. Aussie Christmas trifle

HERE'S HOW WE MAKE IT

In some houses, trifle is the only possible alternative to a hot Christmas pudding, in others it’s pavlova. This mango, passionfruit and macadamia nut trifle – it’s even green and gold, though subtly and tastefully, of course – brings together the best of both of them. We’re supplying it as a DIY trifle kit: passionfuit and lime syrup, Italian sponge fingers and vanilla bean custard, pureed mango, passionfruit pulp, whipped, lime-zest-flecked mascarpone and toasted macadamias. To keep the trifle kid-friendly, we’re leaving out any grog but you’re welcome to spike the passionfruit and lime syrup with white rum.

INGREDIENTS

Sponge fingers, vanilla custard (milk, cream, vanilla bean, egg yolks, caster sugar), passion fruit syrup (sugar, passionfruit juice, water, lime juice), mango, passionfruit pulp, macadamia nuts, mascarpone, lime zest, caster sugar.

ALLERGENS

CONTAINS:

Tree Nuts, Gluten, Dairy, Egg.

MAY CONTAIN TRACES OF:

Peanuts, Shellfish, Fish, Sesame, Soy, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER TRIFLE
ENERGY	1077.2kj	24476.1kj
PROTEIN	3.3g	75.5g
FAT TOTAL	18.9g	428.9g
- SATURATED	10.7g	243.1g
CARBS	18.1g	410.5g
- SUGARS	13.5g	306.9g
SODIUM	71.1mg	1615.6mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Drizzle with passionfruit pulp and scatter with macadamia nuts.

PREP, COOK AND SERVE

Not suitable for freezing.

Start assembly the day before Christmas.

On Christmas Eve, take out your Nanna’s finest cut-glass bowl – or individual glasses if you’re new school - with all the trifle elements in front of you. If you want to make a large, multi-layered trifle, you'd better order two kits.

Dip the sponge fingers in the passionfruit lime syrup (spike it with rum or not, as you choose) and loosely fill the bowl with them. Spread the mango puree over the top, using a spatula to ease it into the crevices between fingers, then pour over the vanilla bean custard. Top with a layer of the whipped mascarpone and cover with cling film. The next day – and Happy Christmas to you – uncover and drizzle with passionfruit pulp then scatter with macadamia nuts and edible gold stars if using. What a treat! What a triumph! What a trifle!