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Summer Trifle with summer fruits and mint garnish

Light summer trifle

This summer trifle is a refreshing, light dessert of pineapple, passionfruit and mango.


Serves: 4

Number of ingredients: 13

Difficulty: Easy

To prep: 10 minutes

To cook: 10 minutes

Nutrition per serving

  • Energy: 810kJ

  • Protein: 4.9g

  • Fat (total): 4.4g

  • Fat - saturated: 2.5g

  • Carbohydrate : 32.8g

  • Fibre: 2.2g

  • Sodium: 90mg


  • ½ cup (125ml) water
  • 1 tablespoon caster (superfine) sugar
  • 1 peppermint tea bag
  • ¾ teaspoon powdered gelatine
  • ⅔ cup (160ml) pineapple juice
  • 200g (7-ounce) piece peeled, cored, fresh pineapple, sliced thinly into 4 pieces
  • 70g (2½ ounces) store-bought un-iced sponge cake, cut into 2cm (¾-inch) cubes
  • 2 tablespoons pineapple juice, extra
  • ⅔ cup (160ml) reduced-fat thick vanilla custard
  • ¼ cup (60ml) extra-light thickened (heavy) cream
  • ¼ cup (50g) finely chopped mango
  • 1 passionfruit
  • 1 tablespoon micro mint or micro basil


  1. Combine the water, sugar and tea bag in a small saucepan, bring to the boil. Remove from heat. Remove tea bag. Sprinkle gelatine over tea mixture; whisking quickly with a fork to dissolve. Stir in pineapple juice. Pour mixture into 4 x 1-cup (250ml) serving glasses. Refrigerate for two hours or until jelly sets.
  2. Cook pineapple on a heated grill plate (or grill or barbecue) over high heat for 30 seconds or until light grill marks appear. Cut each slice into wedges.
  3. Divide sponge pieces among glasses; drizzle with extra pineapple juice. Pour custard and cream evenly into glasses. Top with equal amounts of pineapple, mango and passionfruit. Garnish with mint to serve.