A fresh, seasonal dessert that can be transformed for a special breakfast.

Serves: 8 individual trifles

Preparation time: 15 minutes

Ingredients

Fresh fruit:

• 4 mangoes, peeled and thinly sliced

• 1 punnet raspberries  

• 4 passionfruit  

  Alternatives: kiwi fruit, mixed berries, sliced peaches 

Creamy fillings:

• 1L Greek yoghurt
  
  Alternatives: whipped thickened cream, tinned coconut cream (chilled in the fridge overnight, then whipped with icing sugar and vanilla), custard or vanilla mousse

Crumble:

• 250g packet Shredded Wheatmeal biscuits, crushed

• 4 tablespoons butter, melted 

  Alternatives: toasted muesli, toasted almonds, crushed walnuts

Method

1. Combine crushed biscuits and melted butter in a bowl.
2. Assemble the dessert in each of the 8 glasses, by dividing ingredients evenly in layers: carefully spoon ¼ cup creamy filling, followed by fresh fruit and crumble. 
3. Repeat layers until each glass is filled, finishing with crumble. 
4. Chill in the fridge until required. 

For people who experience challenges with chewing or swallowing, this recipe can be easily adapted for texture modified diets (follow relevant instructions for the individual’s requirements). Simply replace the fruit with pureed fruit, use the same thick creamy filling, and use texture modified cake instead of the crumble/nuts. Layer in the same way inside a glass.