Mango, passionfruit & raspberry cream trifle

Prep 20 mins | Serves 6

If preferred, you can layer the trifle in individual cocktail or serving glasses.

300ml carton thickened cream
112 cups reduced fat vanilla custard
250g sponge finger biscuits, each cut into four
50ml orange liqueur or rum (or use apple juice)
2 mangoes, peeled and chopped
4 passionfruit, pulp removed
125g raspberries (or use blueberries if preferred)

Step 1 Whip cream in a medium bowl until soft peaks form. Fold through custard until well combined.

Step 2 To assemble trifle, layer half the biscuits in the base of a 6-cup serving bowl. Sprinkle with half the liqueur, rum or juice. Top with half the cream mixture, half the mangoes and half the passionfruit pulp. Repeat layering, using remaining ingredients. Sprinkle with raspberries. Cover and chill for 6 hours or overnight and serve.

Good for you ... Mangoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is needed for normal vision. The deeper the colour of the mango flesh, the higher the level of beta carotene. Mango flesh also provides another carotenoid called cryptoxanthin which is being researched for its role in normal eye health.

A source of dietary fibre which is important for the normal function of the intestine.