Trifle

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Serves 6 
Preparation time: 4 hours Cooking time: 20 minutes (plus 3 hours in the fridge)

Ingredients

9g sachet low-calorie raspberry jelly crystals

3 tbs unsweetened apple juice

500mL reduced fat custard

1 large ripe mango, peeled and fruit cut into 2cm pieces (see Tips)

125g fresh or frozen raspberries

125g fresh or frozen blueberries

Sponge layer (see Tips)

2 eggs*
1/3 cup caster sugar
2 tbs self-raising flour
2 tbs plain flour
2 tbs cornflour

*Products available with the Heart Foundation Tick.
Remember all fresh fruit and vegetables automatically qualify for the Tick.

Place jelly crystals in a jug. Pour over 1 cup of boiling water and stir until completely dissolved. Stir in 1 cup of cold water. Pour into a 9cmx19cm (base) loaf pan. Allow to cool then refrigerate for at least 4 hours or until set. Cut the jelly into cubes.
For the sponge, preheat oven to 180°C (160°C fan-forced). 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 5-7 minutes, or 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 5 minutes then turn onto a wire rack to cool.
To assemble, cut the sponge into 3cm pieces. Arrange half over an 8-cup capacity serving bowl. Drizzle with half the fruit juice. Top with half the jelly then half the custard. Scatter with half the mango, half the raspberries and half the blueberries. Repeat the layers. Cover and refrigerate for 3 hours, if time permits. Spoon into bowls to serve.

Tips

If mangoes aren't in season, use frozen in tinned mango.If you don’t have time to make the sponge you can buy an un-iced, un-filled sponge cake from the supermarket or bakery.

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