Here's the perfect trifle for your hot Aussie Christmas. The mangoes and strawberries are refreshing and oh-so satisfying mixed with custard, cream and sponge. The only danger is it goes down so easily you end up eating multiple servings! I made this for my husband's family this weekend and they all loved it.
450 g madeira cake, cut into 3 x 5 x 2 cm rectangles
1 kg thick custard, this tastes way better than the ones you make out of a packet
1 large punnet strawberries, hulled and sliced, leaving a few pieces with leaves intact for garnishing
3 large ripe mangoes, cut into cubes
1 packet strawberry jelly crystals (I prefer using the lite jelly as it has less sugar)
1 packet lite mango and passionfruit jelly crystals
1/4 c creme de cassis (blackcurrant liqueur)
400 ml thickened cream, whipped till you get soft peaks
Make 1 day ahead or night before so that the flavours have time to infuse.
Make strawberry jelly according to packet instructions minus 50 ml of water for a firmer texture. Allow to cool before pouring over the strawberries.
Arrange the pieces of madeira cake on the bottom of a large glass bowl. Scatter strawberries over the cake then sprinkle with creme de cassis. Pour the cooled jelly over and place in the fridge to set. I waited for about 45 mins.
Make mango and passionfruit jelly according to instructions minus 50 ml of water. Allow to cool while you prepare the custard and mangoes.
Pour 3/4 of the custard over the strawberries and spread evenly. Cut up the mangoes and spread over the custard. Pour mango and passionfruit jelly over the mangoes. Place in the fruit and allow to set overnight.
Just before serving, place remaining custard over the mango jelly then the whipped cream. Top with strawberries.
Serves 15 people.
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