Light summer trifle This summer trifle is a refreshing, light dessert of pineapple, passionfruit and mango. Dessert Print this recipe Details Serves: 4Number of ingredients: 13Difficulty: EasyTo prep: 10 minutesTo cook: 10 minutes Nutrition per servingEnergy: 810kJProtein: 4.9gFat (total): 4.4gFat - saturated: 2.5gCarbohydrate : 32.8gFibre: 2.2gSodium: 90mg Ingredients 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 1 tablespoon micro mint or micro basil Method 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 two 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.
