There was a moment a few years ago, about this time of year, I decided I wanted to be a person who makes trifle at Christmas. So I went in search of a perfect vessel. I found one but it is ridiculously large, hence the amounts for this recipe.
I have made a few versions of this trifle now with different flavours, but this to me best encapsulates an Australian summer – like the pleasure you get from chomping on a macadamia, mango and ice-cream Weis bar on a hot, sunny day.
There are a few elements here, but nothing is super scary, especially once you break it down into separate parts. Just make sure you read through the recipe carefully before you start.
The other thing to note is that the amounts of each element are variable, as this recipe is very dependent on the vessel you build it in.
And as a bonus to the cook, it actually is better when made a couple of days in advance. That way, when the time comes, you can spend more time relaxing and less time fussing at your special get-together.