Summer Trifle

Serves 12

  • for custard
    1 cup thickened cream
    1 cup milk
    8 egg yolks
    2/3 cup Bundaberg Caster Sugar
    1 tablespoon plus 1 teaspoon cornflour
    3 teaspoons vanilla extract
    for jelly
    2 x 85g packets passionfruit jelly crystals
    for cake
    you will need 500g Madeira cake. You can use our recipe for homemade Madeira cake (surprisingly easy!) or you can use store bought Madeira cake, if you prefer.
    to assemble
    1 cup sweet sherry
    2 mangoes, peeled, stoned and sliced
    250g blueberries
    250g strawberries, hulled and halved
     pulp of 4 passionfruit
    2 kiwifruit, sliced
    200ml thickened cream
    1 tablespoon Bundaberg Pure Icing Sugar
1. Make custard. Combine cream and milk in a medium saucepan and heat until almost boiling. Remove from heat. Place egg yolks, sugar, cornflour and vanilla in a large bowl and whisk until combined. Gradually pour hot cream mixture onto egg yolk mixture whisking continuously. Pour mixture back into saucepan. Stir over a medium/low heat until very thick. Remove from heat and pour into a clean bowl. Cover surface with a round of baking paper to prevent a skin forming. Refrigerate for 1 hour or until well chilled.
2. Prepare jelly as directed on pack. Place in a shallow dish (such as a lamington tray) and refrigerate 1 hour or until almost set.
3. Remove crust from cake and cut cake into 2.5cm cubes. Place half the cake on base of a 12 cup capacity trifle bowl. Sprinkle with half the sherry. Spoon half the jelly over the cake, then top with half the mango, 200g of the blueberries and all the strawberries. Top with custard, then remaining cake. Sprinkle cake with remaining sherry, then top with remaining jelly. Top jelly with half the passionfruit pulp, then remaining mango slices. Cover and refrigerate overnight.
4. Just before serving, top the trifle with sliced kiwifruit. Whip cream and icing sugar together and spread over top of trifle. Garnish with remaining blueberries and passionfruit pulp.