Ingredients

• 250 g packet sponge fingers (savoyardi biscuits)
• 2 x 450 g cans sliced mangoes, drained, juice reserved
• 170 g can passion fruit pulp
• 600 ml carton low-fat prepared custard
• 2 tablespoons desiccated coconut (optional)

Method

1. Arrange sponge fingers over the base of a 6-cup capacity dish, breaking them as needed to fit in a single layer.
2. Drizzle 3 tablespoons of reserved mango juice over sponge fingers.
3. Spread over half the passion fruit pulp.
4. Pour half the custard evenly over the top.
5. Top with a layer of sliced mango.
6. Repeat layers, finishing with sponge fingers (you may not need all the sponge fingers).
7. Put coconut in a dry frying pan and stir over medium heat for about 1-2 minutes, until lightly golden.
8. Transfer to a plate to cool, then sprinkle over trifle.
9. Refrigerate for at least 1 hour before serving.