Peach and Coconut Trifle

Method

1. Dissolve jelly crystals, in a heatproof jug, following packet instructions. Pour into the base of a 12 cup trifle dish with 20cm wide base. Chill in fridge for 2 hours, or until jelly sets.
2. Cut sponge cake into 2.5cm cubes. Measure liqueur into a shallow bowl. Add the reserved mango nectar. Working one at a time, dip half the sponge cake cubes into liquid and arrange over jelly to make a single layer, pressing up against edge of glass.
3. Dollop half of the custard evenly over sponge layer. Sprinkle with half of the coconut and drizzle pulp of 1 passionfruit. Arrange 1/3 of peach slices around the edges of the bowl, pressing cut sides around edge of glass. Sprinkle with 4 roughly crushed meringue nests.
4. Repeat layers of soaked sponge, custard, coconut, passionfruit and peaches.
5. Using an electric mixer, whisk the cream to soft peaks. Pile large dollops of cream in centre of trifle, leaving a rim of peaches uncovered around the edge. Chill until ready to serve.
6. To decorate top of trifle, break remaining meringue nests into large pieces. Arrange on top with remaining peaches. Drizzle with pulp of passionfruit. Sprinkle with coconut flakes. Serve straight away.

Tips

• Fresh passionfruit can be replaced with canned pulp instead
• For a non-alcoholic version, swap the coconut rum for pineapple juice