Eating a spoonful of this trifle is as if a fresh tropical breeze has just whipped passed. Rum-soaked ginger bread forms the base, with a sandwich layer of tropical fruits. Rather than custard and a refreshing lime syllabub completes the trifle. Barbados, here we come!

Ingredients

• 1 Gingerbread cake (see separate recipe)
• 1 ripe mango
• ½ small tropical gold pineapple, peeled
• 6 tblsp fresh passionfruit pulp
• 6 tblsp white rum

Lime Syllabub

• 300 ml bottle cream
• 1/2 cup icing sugar
• 6 tblsp sweet dessert wine
• grated rind 2 limes
• 3 tblsp freshly squeezed lime juice

Method

1. Cut 2/3rds of the gingerbread into 2-3cm cubes and divide evenly among 6 serving glasses.
2. Peel and slice the mango. Slice the pineapple and cut into wedges. Arrange the fruit in on top of the gingerbread. Top each with 1 tablespoon of passionfruit pulp and white rum.
3. Spoon over equal amounts of the Lime Syllabub and chill for 30 minutes before serving garnished with lime rind.

Lime Syllabub

1. In a non-metallic mixing bowl, beat together the cream, icing sugar, wine and lime rind and juice until thick and creamy.

Cooks Tips

Use a bought Gingerbread loaf or cake if wished.