INGREDIENTS

• 1L mango nectar 

• 500ml fresh pineapple juice

• 1/2 lemon, juiced 

• 1/2 cup pure maple syrup

• 12 gelatine leaves

• 700ml full crream milk

• 5 free-range egg yolks

• 5 tbsp preferred sugar

• 4 tbsp corn flour

• 1 vanilla bean

• 1 tbsp dark rum [optional]

• 400ml thickened cream, whipped

• 500g unsweetened natural pot set yoghurt

• 1 mango, sliced

• 1 peach, sliced

• 1/2 pineapple, sliced

• 100g strawberries, sliced 

• 80g macadamia nuts, roasted

• Edible flower petals [optional]

METHOD

To make the mango and pineapple jelly, pour mango nectar and pineapple juice into a large saucepan. Add lemon juice and sugar and mix well.  Place saucepan over medium-high heat and bring to a boil. Allow mixture to simmer for 10 minutes or until slightly reduced. Soften gelatine leaves in room temperature water. Squeeze to remove excess water. Add to juice and stir to dissolve. Pour liquid into a 3L trifle bowl and place in the refrigerator to set.

To make the custard, pour milk into a medium saucepan. Cut vanilla bean in half and remove seeds. Add pod to the milk and place over medium heat. Gently heat the milk, but don’t boil. In a large bowl, whisk together egg yolks, sugar, cornflour and vanilla bean seeds until smooth. Pour hot milk over egg mixture, whisking constantly until smooth. Return liquid back to the saucepan and place over medium heat. Stir constantly until custard is thick and smooth. Pour custard through a fine sieve to remove any lumps. Fold through rum and set aside to cool.

To construct the trifle, evenly spread cooled custard over mango and pineapple jelly. Gently mix together whipped cream and yoghurt and spoon over custard layer. Arrange sliced fruit on top of cream. Garnish with macadamia nuts and edible flowers. Keep chilled until ready to serve. Enjoy!