Spend some time in the kitchen and make this fruit-packed trifle. It is a delicious, guilt-free dessert which is always a family favourite.
Serves: Six
Time: 4 hours
Ingredients
- 9g sachet raspberry jelly crystals
- 3 tablespoons unsweetened apple juice
- 500ml custard
- 1 large, ripe mango, peeled and flesh cut into 2cm pieces
- 125g fresh or frozen raspberries
- 125g fresh or frozen blueberries
Sponge layer
- 2 eggs
- 1/3 cup caster sugar
- 2 tablespoons self-raising flour
- 2 tablespoons plain flour
- 2 tablespoons cornflour
Method
Place jelly crystals in a jug. Pour over one cup of boiling water and stir until completely dissolved. Stir in one cup of cold water. Pour into a 9cm x 19cm (base) loaf pan. Allow to cool then refrigerate for at least four hours or until set. Cut the jelly into cubes. For the sponge, preheat oven to 180°C and grease and line a 20cm round cake pan with canola spray and baking paper. Beat the eggs and caster sugar together with an electric mixer on high speed for about six minutes until thick and creamy. Sift the flours together over the egg mixture and gently fold together until just combined. Spoon the mixture in the pan and bake for 20 minutes or until sponge springs back when lightly touched. Allow to cool in the pan for five minutes then turn onto a wire rack to cool. To assemble, cut the sponge into three cm pieces. Arrange half over an eight-cup capacity serving bowl. Drizzle with half the fruit juice. Top with half the jelly than half the custard. Scatter with half the mango, half the raspberries and half the blueberries. Repeat the layers. Cover and refrigerate for three hours. Spoon into bowls to serve.