If preferred, you can layer the trifle in individual cocktail or serving glasses.
300ml carton thickened cream
11⁄2 cups reduced fat vanilla custard
250g sponge finger biscuits, each cut into four
50ml orange liqueur or rum (or use apple juice)
2 mangoes, peeled and chopped
4 passionfruit, pulp removed
125g raspberries (or use blueberries if preferred)
STEP 1: Whip cream in a medium bowl until soft peaks form. Fold through custard until well combined.STEP 2: To assemble trifle, layer half the biscuits in the base of a 6-cup serving bowl. Sprinkle with half the liqueur, rum or juice. Top with half the cream mixture, half the mangoes and half the passionfruit pulp. Repeat layering, using remaining ingredients. Sprinkle with raspberries. Cover and chill for 6 hours or overnight and serve.