Paradise trifle recipe

  • Serves 8
  • 20mins to prepare and 5mins to cook, 10mins to chill
  • 490 calories / serving
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Drain the mango reserving the juice in to a 2 litre serving bowl. Roughly chop the mango and place into the bowl with the kiwi, pineapple and papaya fruit and stir well. Scatter over the Madeira cake and press into the juices. 

Meanwhile, pour the custard into a small saucepan and heat gently. Crumble in the creamed coconut and whisk until thick and smooth. Cool for 10 minutes before pouring over the top of the fruit and sponge. Chill.

Lightly whip the cream and fold in the caster sugar, then spoon over the top of the trifle to cover. Use a teaspoon to scoop out the passionfruit seeds and drizzle over the trifle. Scatter over the toasted coconut.

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  • Ingredients

  • 500g fresh custard
  • 100g creamed coconut
  • 425g mango slices in light syrup
  • 2 kiwi fruits, peeled and cut into chunks
  • 1/4 small pineapple, peeled, cored and cut into chunks
  • 1 ripe papaya, deseeded and cut into 1cm (1/2in) chunks
  • 150g(serves 8) madeira cake
  • 300ml double cream
  • 25g caster sugar
  • 1 passion fruit, halved
  • 2tbsp dessicated coconut, toasted
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  • Energy 2039kj 490kcal 24%
  • Fat 35g 50%
  • Saturates 23g 115%
  • Sugars 33g 37%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 41.9g Protein 5.4g Fibre 2.9g


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