28. Aussie Christmas trifle
|PER 100G (RAW)||PER TRIFLE|
Drizzle with passionfruit pulp and scatter with macadamia nuts.
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!