The easiest dessert to quickly throw together for a casual gathering
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Cheat's tropical trifle
Combine 250g cubed papaya with 260g tinned crushed pineapple in syrup, 5ml (1 tsp) lime zest and 30ml (2 tbsp) lime juice. Combine 110g instant vanilla pudding powder and 430ml (1¾ cups) milk, and whisk, 2 minutes. Fold in 160ml store bought sweetened, whipped cream. Lightly crush 10 (145g) shortbread biscuits and set aside until needed. To assemble the desserts, divide ½ of the fruit mixture among the 4 serving glasses. Divide ½ of the pudding mixture between the glasses and then ½ of the crushed biscuits. Repeat the layers once more. Garnish with 65g frozen raspberries and fresh mint.
For different flavour profiles, the frozen raspberries can be replaced with passion fruit pulp, choc chips, crushed peanut brittle or maraschino cherries.