Tim's Trifle

Serves makes 4 mini trifles

Time 45 minutes + jelly setting time

Ingredients

1 x 85g port wine flavoured jelly

600ml cream

1 vanilla bean pod, scraped

1 packet sponge fingers

4 tbsp sherry

2 cups custard

4 kiwi fruit, skin removed and sliced

2 mangos, skin removed and cubed

1 cup granola

Persian fairy floss, to garnish

Method

Make jelly as per packet instructions and pour it into your trifle mould/s. Leave to set in the fridge for at least 4 hours.

Place vanilla and cream in a bowl and whip until thick and silky, being careful not to over-whip.

Place a layer of sponge fingers on top of the jelly and drizzle with sherry.

Top with a layer of custard. Place kiwi fruit and mango on top of the custard.

Spread on a layer of whipped cream and sprinkle on the granola.

Before serving, garnish with Persian fairy floss.