prep: 50mins
cook: 35mins
serves: 8-10
makes: 1 x 3L trifle bowl


  • 530g condensed milk
  • 80g egg yolks (approx. 4-5 yolks)
  • 180mL passionfruit pulp
  • 600mL Bulla Thickened Cream
  • 100g caster sugar
  • 60g desiccated coconut
  • 1 lemon, zest only
  • 100g caster sugar
  • 70g egg whites (approx. whites of 2-3 eggs)
  • 1 pinch cream of tartar
  • 3 mangoes, sliced (use one for garnish)
  • 1 packet sponge fingers
  • 1 block white chocolate

Kirsten Tibballs’ Tropical Trifle


  1. For the passionfruit filling, combine the condensed milk with the egg yolks in a saucepan, then slowly add in the passionfruit pulp while stirring. Stir it gently over a low heat for a few minutes until it thickens.
  2. Place mixture in a bowl and cover with plastic wrap and cool at room temperature.
  3. For the cream filling, whip the Bulla Thickened Cream with the lemon zest and sugar. Fold the coconut through with a spoon and set aside in the fridge.
  4. For the decorative meringue, place the caster sugar, cream of tartar and egg whites in a heatproof bowl and place it over a saucepan of simmering water.
  5. Once the mixture reaches 60°C whisk it until it reaches room temperature or until soft peaks form.
  6. To construct the trifle, start by pouring half the passionfruit filling in the base of a 3L trifle bowl.
  7. Cover with sponge fingers, top with half the cream filling and cover with a layer of sliced mangoes.
  8. Spoon in the meringue and cover with a layer of sponge fingers.
  9. Layer in the remaining passionfruit filling and top with the remaining cream filling.
  10. For decoration, create white chocolate curls with a vegetable peeler, peeling straight from the block of chocolate.
  11. Garnish the trifle with the remaining sliced mango and white chocolate curls just before serving.