Ginger Passionfruit Trifle

1. 1

   Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them.

2. 2

   Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.

3. 3

   Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.

4. 4

   Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.

5. 5

   Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.

* Per serving · 4 servings · Values may vary.

No additional tips available.