Trifle becomes a grown-up elegant dessert when made from exotic fruit. The home-made jelly is the piece de resistance!


  • For the passion fruit curd

  • 4 eggs

  • 8 egg yolks

  • 1 cup (250g/8oz) caster (superfine) sugar

  • 1 cup (250ml/8floz) passion fruit juice

  • For the orange cake

  • 1/3 cup (90g/3oz) butter

  • Zest of 1 orange

  • 3/4 cup (185g/6oz) caster (superfine) sugar

  • 2 eggs, separated

  • 1 cups (185g/6oz) self-raising flour

  • 1/2 cup (125ml/4floz) orange juice

  • 1/4 cup (60g/2oz) caster (superfine) sugar

  • For the jelly

  • 11/4 cups (310ml/10floz) passion fruit juice

  • 2 limes, juiced

  • 1/3 cup (90g/3oz) caster (superfine) sugar

  • 3 gelatine leaves or 2 1/2 teaspoons gelatine powder

  • For the trifle

  • 6 mangoes

  • 6 passion fruit

  • 11/2 cups (375ml/12floz) light whipping cream


  • 1.

    To make the passion fruit curd, place the eggs, egg yolks and sugar in a bowl and whisk together lightly. Stir in the juice and place the bowl over a saucepan of simmering water. Stir constantly until the curd thickens, about 5-8 minutes. Remove form the heat and pass through a fine strainer. Refrigerate for at least 4 hours before using to allow the curd to set.

  • 2.

    To make the orange cake, preheat the oven to 180 degrees C 355 degrees F). Prepare the baking pan by greasing it lightly and lining it with non-stick silicon baking paper. Beat together the butter and orange zest for a couple of minutes until pale and creamy. Gradually add the 3/4 cup of sugar. Add the egg yolks, one by one. Fold in the flour alternately with the orange juice. In a separate bowl, beat the whites until soft peaks form, then gradually add the 1/4 cup of sugar while still beating.

  • 3.

    When the sugar is incorporated, fold the egg whites into the other mixture. Spoon into the prepared pan and bake until the cake is golden and a skewer inserted into the middle comes out clean, about 15-20 minutes.

  • 4.

    To make the jelly, combine the juices in a small saucepan. Add the sugar and place the saucepan over a medium heat. Stir until the sugar has dissolved and the juice is almost boiling. Soften the gelatine in a little cold water. Remove the pan from the heat and add the softened gelatine, squeezing out the water if you are using gelatine leaves. Pass the jelly through a fine sieve and place in a refrigerator. (You will need to keep an eye on it, as you want to use it just before it is set, which will take about 30-45minutes.)

  • 5.

    To assemble the trifle, peel each mango. Cut off both cheeks of each mango and slice one cheek into medium sliced chunks, and slice the other length-wise into about five slices. Scoop out the passion fruit pulp.

  • 6.

    Whip the cream until firm peaks form. Cut the cake into small pieces, about 2cm (3/4inch) cubes, depending on the size of your glasses. Have the passion fruit curd to hand. Spoon the mango chunks into the bottom of the glasses, and spoon some of the passion fruit pulp over, leaving about one-third of the pulp for later. Add the cake pieces next. Now spoon on the passion fruit curd, smoothing it out to form a layer. Then repeat with the whipped cream. The thickness of the layers will depend on the size and shape of your glasses.

  • 7.

    Carefully place the sliced mango on top of the cream layer, and spoon over the remaining passion fruit pulp. (It will be easier if you can place the trifles in the refrigerator for 30 minutes before adding the jelly, to allow the cream to solidify slightly.)When the cream is set and the jelly is thickening but not yet set, carefully spoon the jelly over the fruit, and return the trifles to the refrigerator. If the jelly has set before you are ready, you can put it in a warm place to soften a little and then try again.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 344kj
  • Fat Total 10g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 59g
  • Sugar 49g
  • Sodium 32mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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