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Mango and passionfruit cheesecake trifle
Mango and passionfruit cheesecake trifle
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Prep Time:
385 minutes
Cook Time:
10 minutes
Total Time:
395 minutes
Make stunning cheesecake trifle ahead for perfect mango jelly set.
Ingredients:
  • 2 x 85g pkts mango jelly crystals
  • 500g cream cheese, softened
  • 220.00g caster sugar
  • 125ml passionfruit
  • 600ml thickened cream
  • 2 x 250g pkts 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
  • 25g almond
Instructions:
  • Prepare the jelly crystals as instructed on the packet. Pour the jelly into a large rectangular tray or 2 smaller trays. Chill in the fridge for 2 hours, or until it starts to set.
  • Using an electric mixer, blend cream cheese, sugar, and passionfruit pulp in a bowl until smooth. Add half of the cream and beat on low speed until light and fluffy.
  • Layer half of the jam roll in a 19cm x 21cm trifle bowl. Add half of the cream cheese mixture and half of the mango. Pour over half of the jelly mixture and refrigerate for 1 hour or until set.
  • Layer the remaining jam rolls, cream cheese mixture, mango, and jelly mixture. Chill in the fridge for 2 hours or overnight until the jelly is set.
  • Prepare the almond praline by lining a baking tray with baking paper. Combine sugar and 1/2 cup (125ml) water in a small saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil without stirring for 5-7 mins until golden. Remove from heat, spread almonds on tray, pour the toffee over them, and let it set for 15 mins before breaking into shards.
  • Whip the remaining cream in a bowl with an electric mixer until stiff peaks form. Spread over the trifle. Garnish with additional mango, passionfruit pulp, raspberries, and almond praline right before serving.

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