passionfruit cheesecake trifle



  • 2 x 85g pkts mango jelly crystals
  • 500g cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) passionfruit pulp (about 6 passionfruit)
  • 600ml thickened cream
  • 2 x 250g pkts Coles 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


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


Step 1


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.

Step 2

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.

Step 3

Arrange half the jam roll in the base of a 19cm x 21cm 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.

Step 4

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.

Step 5

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 mins or until golden. Remove from heat. Spread almond in a thin layer on the lined tray. Pour over the toffee. Set aside for 15 mins or until set. Break into shards.

Step 6

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.

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