Tropical Trifle - cooking recipe

Ingredients

1 sponge cake
3/4 cup lemon butter (240g)
2 (85 g) lemon jelly crystals
1/2 cup sweet sherry
300 -600 ml heavy cream, whipped
1 mango
2 kiwi fruits
2 passion fruit
2 (500 g) containers of pauls premium vanilla custard

Preparation

Make jelly according to directions on packet and place in fridge until almost set.
Cut sponge cake in half and spread lemon butter on one half of the cake and then replace the the other half back on top.
Cut cake into square pieces and place in and around trifle bowl.
Sprinkle with sherry.
Pour almost set jelly on top of sponge and refrigerate til set.
Pour custard over jelly refrigerate til cold.
Decorate with whipped cream and fruit.