Tropical Pavlova Trifle

PREPARATION

• 1 Place the custard in a medium saucepan and gently heat, stirring occasionally. Just before coming to a boil, stir through the contents of both packets of mango jelly. Dissolve the crystals then remove from the heat and allow to cool slightly before pouring into the base of a 3-litre trifle bowl. Refrigerate, uncovered, until cool.
• 2 Prepare the pineapple jelly as per packet directions. Set aside to cool until it reaches room temperature.
• 3 Once custard has set and pineapple jelly cooled, gently pour the pineapple jelly over the back of a spoon onto the custard. Carefully place trifle bowl in fridge uncovered until jelly is set.
• 4 Using an electric mixer, whip cream and icing sugar together until firm. Cover and refrigerate until ready to serve.
• 5 Place passionfruit pulp and sugar in a small saucepan and bring to a low boil. Stir for 4-5 minutes or until sugar has dissolved, and a syrup formed.
• 6 Assemble just before serving. Spoon half the cream over the jelly layer and pile the pavlovas on top (this doesn’t have to be perfect, break them in half if you like). Top with remaining cream and sliced fruit. Spoon over passionfruit syrup.