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 time
- 30 min
- Cook time
- 2 hr 27 min
- Yield
- 4 servings
- Difficulty
- HARD
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
- 1
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.
- 2
To assemble the trifle, distribute the pieces of sponge cake between four glasses and drizzle the rum over the sponge.
- 3
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).
- 4
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.
- 5
Just before serving, sprinkle on the finely diced tropical fruit and desiccated coconut.