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.

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.

You may also be interested in