Mango and passionfruit cheesecake trifle

Method

1. Step 1

   Prepare the jelly crystals following packet directions. Pour the jelly mixture into 1 large rectangular tray or 2 smaller trays. Place in the fridge for 2 hours or until just beginning to set.

2. Step 2

   Use an electric mixer to beat the cream cheese, sugar and passionfruit pulp in a bowl until smooth. Beat in half the cream on low speed until light and fluffy.

3. Step 3

   Arrange half the jam roll in the base of a 19cm x 21cm trifle bowl. Top with half the cream cheese mixture and half the mango. Pour over half the jelly mixture and place in the fridge for 1 hour or until set.

4. Step 4

   Repeat with remaining jam rolls, cream cheese mixture, mango and jelly mixture. Place in the fridge for 2 hours or overnight, or until jelly is set.

5. Step 5

   Meanwhile, to make the almond praline, line a baking tray with baking paper. Place the sugar and ½ cup (125ml) water in a small saucepan over low heat and stir until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 5-7 mins or until golden. Remove from heat. Spread almond in a thin layer on the lined tray. Pour over the toffee. Set aside for 15 mins or until set. Break into shards.

6. Step 6

   Use an electric mixer to beat the remaining cream in a bowl until firm peaks form. Spoon over the trifle. Decorate with extra mango, extra passionfruit pulp, raspberries and almond praline just before serving.