Tropical Trifle - cooking recipe

Ingredients

500 g jam rolls
1/2 cup Malibu coconut liqueur
85 g raspberry jelly crystals
85 g orange jelly crystals
85 g mango jelly crystals
600 ml thickened cream
2 tablespoons caster sugar
500 ml thickened custard
1 -4 cup passion fruit pulp
2 mangoes, sliced

Preparation

Cut jam rolls into four even slices. Place half over base and around side of a serving bowl (10-cup capacity). Brush with half the liqueur.
Make raspberry jelly according to packet instructions. Cool to room temperature. Pour over jam rollettes in serving bowl. Refrigerate until set. Repeat layering with orange and mango jellies, refrigerating between layers until set.
Beat cream and sugar in a small bowl with an electric mixer until firm peaks form. Gently fold half the cream into custard in a large bowl. Pour over set jelly.
Arrange remaining rollettes over custard mixture and brush with remaining liqueur. Drizzle with passionfruit pulp. Top with remaining whipped cream. Cover and refrigerate overnight.
Serve trifle topped with mango slices.