Easy white chocolate, macadamia and mango trifle

The perfect make-ahead dessert so you can have more time to celebrate this festive season.

The ingredient of Easy white chocolate, macadamia and mango trifle

1. 85g packet mango jelly crystals
2. 1 cup boiling water
3. 2 x 100g packets Lucky Natural Macadamias, toasted, chopped
4. 900g double thick vanilla custard
5. 180g white chocolate, chopped
6. 2 mangoes
7. 12 savoiardi biscuits, halved
8. 1/2 cup white rum (see notes)
9. 600ml thickened cream
10. White chocolate curls, to serve

The instruction how to make Easy white chocolate, macadamia and mango trifle

1. Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 200ml cold water. Pour into a 16-cup-capacity heatproof serving bowl. Cover. Refrigerate for 2 hours or until just beginning to set (mixture should have a thick, syrupy consistency). Stir in half the macadamias. Cover. Refrigerate for 4 hours or until firm.
2. Place custard and chocolate in a medium saucepan over medium heat. Cook, stirring, for 5 to 6 minutes or until smooth. Cool for 30 minutes. Pour over jelly layer. Refrigerate for 2 hours.
3. Thinly slice 1 mango. Dip half the biscuits into rum. Place on custard. Top with mango. Dip remaining biscuits in rum. Place on mango.
4. Using an electric mixer, beat cream until soft peaks form. Dollop over biscuits.
5. Thinly slice remaining mango. Serve trifle topped with mango and macadamias, and white chocolate curls.

Nutritions of Easy white chocolate, macadamia and mango trifle

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