Tropicana Trifle

Trifle is a quintessentially kiwi dessert but I'll be honest, I've never been a fan. And the main reason for that is - custard! I really don't like it. I'm sure I'll get some backlash on that one, but it's just not for me.


As you can tell by the title, I've taken a tropical route with this one and I love it, I mean, I've managed to use sparkling duet soda in a recipe and that is pretty effin' cool to me.


Anyways, trifle is such an easy thing to customise, so just choose your favourite fruits and soda, some people use jelly crystals and custard or chocolate pudding even - make it your own! This one is super fresh and tangy and sits well with the whipped cream and mint for extra freshness.





1 papaya or mango

500g fruit of your choice (e.g. kiwifruit, banana, pineapple)

1 Tbsp icing sugar

2 Tbsp mint, chopped

500ml cream

400g trifle sponge

1-2 cups tropical soda (e.g. sparkling duet)

¾ cup toasted mixed nuts (e.g. macadamias, sliced almonds, coconut)

Mint leaves



Dice papaya and any other fruit 2cm (except banana, leave that to the last minute so it doesn’t go brown) and add to a large bowl with icing sugar and first measure of mint.

Stir and set aside to marinate.


Add cream to a large bowl and use electric beaters to whip into soft peaks, about 3 minutes.


Place sponge on a tray with a lip and pour over ½-1 cup of soda per sponge, enough to soak the sponge but not too much or it will go soggy.


Tear sponge into bite-sized pieces and place half the sponge into a layer in the bottom of a trifle dish or deep glass bowl.


Layer with half the marinated fruit and top with half the cream. Repeat with remaining sponge, fruit (save a little for topping) and cream.


Top cream with some decorative pieces of fruit, toasted nuts and mint leaves