Summer Fruit Trifle

This recipe provides a source of protein and calcium in every serve. And for a variation on this recipe try using swiss roll instead of sponge or using NESTLÉ DOCELLO Protein Enriched Strawberry Flavoured Dessert Mix instead of Lemon.

1 small vanilla sponge cake (300g) - vanilla sponge slab cake (pre-packaged)
100g apricot jam, warm
100g passionfruit pulp
300g canned tropical fruit, drained
250mL orange jelly, prepared not set
90g NESTLÉ DOCELLO Crème Pâtissière Dessert Mix
250ml cold water
500ml milk, cold
150g SUNSHINE Full Cream Milk Powder
125g NESTLÉ DOCELLO Protein Enriched Lemon Flavoured Dessert Mix
200ml cream, whipped
2 mango cheeks, fresh, frozen or canned, sliced

Layer sponge cake into a 25cm presentation trifle bowl or 1/2 size gastronorm (325mm x 265mm). Brush sponge with warm jam.
Layer half the passionfruit and tropical fruit over the sponge followed by all the jelly and chill to set.
Add NESTLÉ DOCELLO Crème Pâtissière Dessert Mix to cold water and whip in commercial mixer at low speed for 1 minute and let stand for 3 minutes. Whisk again for 1 minute.
Whisk cold milk, SUNSHINE Full Cream Milk Powder and NESTLÉ DOCELLO Protein Enriched Lemon Flavoured Dessert Mix for 3 minutes and let stand for 2 minutes. Whisk for a further 3 minutes. Fold in the Crème Pâtissière until smooth.
Layer the mousse mix over the set jelly, top with whipped cream and set in the fridge until needed.
Top with the remaining passionfruit and sliced mango to serve.

Nutrition Per serve (130g)