Mango and Passionfruit Cheesecake Trifle

Ingredients

2 x 85 g packets mango jelly crystals
500 g cream cheese, softened
1/2 cup (110 g) caster sugar
1/2 cup (125mL) passionfruit pulp (about 6 passionfruit)
600mL thickened cream
2 x 250 g packets jam mini rolls, cut into 4 pieces
2 mangoes, stoned, peeled, thinly sliced
Thinly sliced mango, extra, to decorate
Passionfruit pulp, extra, to decorate
Raspberries, to decorate

Almond praline:

1/2 cup (110 g) caster sugar
1/3 cup (25 g) flaked almonds, toasted

Method

Prepare the jelly crystals following packet directions. Pour the jelly mixture into 1 large rectangular tray or 2 smaller trays. Place in the fridge for 2 hours or until just beginning to set.

Use an electric mixer to beat the cream cheese, sugar and passionfruit pulp in a bowl until smooth. Beat in half the cream on low speed until light and fluffy.

Arrange half the jam roll in the base of a 19 cm x 21 cm trifle bowl. Top with half the cream cheese mixture and half the mango. Pour over half the jelly mixture and place in the fridge for 1 hour or until set.

Repeat with remaining jam rolls, cream cheese mixture, mango and jelly mixture. Place in the fridge for 2 hours or overnight, or until jelly is set.

Meanwhile, to make the almond praline, line a baking tray with baking paper. Place the sugar and 1/2 cup (125mL) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 5-7 minutes or until golden. Remove from heat. Spread almond in a thin layer on the lined tray. Pour over the toffee. Set aside for 15 minutes or until set. Break into shards.

Use an electric mixer to beat the remaining cream in a bowl until firm peaks form. Spoon over the trifle. Decorate with extra mango, extra passionfruit pulp, raspberries and almond praline just before serving.

Credits: Coles

Photo Credits: Coles