I’m a trifle delicious!
Preparation time 10 mins plus overnight setting Cooking time nil
2 x 85g packet pineapple-flavoured jelly crystals
2 x 85g packet orangeflavoured jelly crystals 600ml thickened cream
50g sachet coconut-milk powder 2 Tbsp icing sugar mixture 400g jam sponge roll, thinly
sliced into 14 rounds 100ml pineapple juice
50ml coconut-flavoured white rum 1.2kg double thick vanilla custard ¼ ripe pineapple, peeled, cut into
wedges, green fronds reserved 1 mango, thinly sliced
125g punnet raspberries
4 thinly sliced rounds of lime 2 passionfruit, halved Toasted coconut flakes, to garnish
STEP 1 Empty pineapple jelly crystals into a large heatproof jug. Add 500ml boiling water and stir until crystals have dissolved. Pour into a 13.5cm square plastic container. Repeat with orange-flavoured jelly, setting both in separate containers in the fridge overnight. Dice jelly into cubes.
STEP 2 Put cream, coconut-milk powder and sugar in a large bowl and beat with electric hand mixer until firm peaks form.
STEP 3 Arrange sponge roll pieces in the base of a 20cm glass trifle dish, starting by pushing slices upright onto side of the dish, then pile remaining sponge in the centre.
STEP 4 Drizzle sponge roll with combined pineapple juice and rum.
STEP 5 Top with custard, followed by half of the pineapple and half of the orange jelly.
STEP 6 Spoon coconut cream over the top, then scatter with remaining jelly.
STEP 7 Arrange fruit on top. Scatter with coconut flakes and decorate with pineapple fronds. Serve.