I layered the trifle with some store bought sponge cupcakes (2 of them) and some instant Jello vanilla pudding mix. Also slathered whipped cream on top. My past few desserts all used whipped cream and the whipped cream carton is almost empty.
Surprisingly it turned out quite light, as it uses multiple fruits. But there is no escaping the calories. One cupcake already had 179 calories written on the wrapper!
So these are the layers from bottom up.
- Cupcakes, torn up into cubes
- Vanilla pudding
- Fruits layer - pineapples, passionfruit, mangoes and bananas
- Whipped cream
- Topping of dried coconut and passionfruit pulp.
It is so easy peasy to make! And the taste is pleasant. My parents liked it and so did I. I like how the coconut is kinda crunchy and how the custard was creamy. Many layers and textures.
Anyway, I had a good time making it. It uses store bought ingredients though, so it was a bit of a short cut. Good to make with minimal effort. Below is the recipe. Thanks for reading!
Tropical Trifle
(uses a 7 inch dish)
Ingredients
- 2 sponge cupcakes
- 1 packet Jello instant vanilla pudding mix
- 1 3/4 cups milk
- sliced bananas
- sliced pineapples
- cubed mangoes
- passionfruit pulp from 5 passionfruits
- 1 cup heavy cream
- 1 tbsp icing sugar
- Dried coconut flakes
Method
- Cut fruits into cubes. Set aside.
- Line the base of the bowl with the cupcake, broken up into bits.
- Make the pudding as per instructions and pour into bowl on top of cake.
- Add all the sliced fruit in an even layer on top of pudding.
- Whip cream with icing sugar until stiff peaks.
- Spread whipped cream on top of fruit layer.
- Sprinkle on dried coconut and a few tsp of passionfruit pulp.
- Serve chilled.