Light Summer Trifle

A refreshing and light festive dessert full of pineapple, passionfruit and mango. This is a perfect palate cleanser following a big festive feast.

Dessert

½ cup (125ml) water

1 tablespoon caster (superfine) sugar

1 peppermint tea bag

¾ teaspoon powdered gelatine

⅔ cup (160ml) pineapple juice

200g (7-ounce) piece peeled, cored, fresh pineapple, sliced thinly into 4 pieces

70g (2½ ounces) store-bought un-iced sponge cake, cut into 2cm (¾-inch) cubes

2 tablespoons pineapple juice, extra

⅔ cup (160ml) reduced-fat thick vanilla custard

¼ cup (60ml) extra-light thickened (heavy) cream

¼ cup (50g) finely chopped mango

1 passionfruit

Combine the water, sugar and tea bag in a small saucepan, bring to the boil. Remove from heat. Remove tea bag.
Sprinkle gelatine over tea mixture; whisking quickly with a fork to dissolve. Stir in pineapple juice. Pour mixture into 4 x 1-cup (250ml) serving glasses.
Refrigerate for 2 hours or until jelly sets.
Cook pineapple on a heated grill plate (or grill or barbecue) over high heat for 30 seconds or until light grill marks appear. Cut each slice into wedges.
Divide sponge pieces among glasses; drizzle with extra pineapple juice. Pour custard and cream evenly into glasses. Top with equal amounts of pineapple, mango and passionfruit. Garnish with mint to serve.