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  • Hunter Communications

Christmas baking: Ox Rabbit's Summer Trifle recipe

Updated: Oct 13, 2021

Cooking Skill Level: Medium

Preparation Time: 30 – 50 minutes

You will need:

3 litre trifle bowl

3 sponge cakes (cut the cakes smaller if needed to fit the trifle bowl)

750 ml white chocolate mousse or whipped cream.

2 fresh passion fruits

2 tins of passion fruit

2 large packets of Anzac biscuits

500g lemon curd

250g of white chocolate, roughly chopped

1 fresh pineapple

Optional: edible flowers.


  1. Make a simple white chocolate mousse or whipped cream, and then infuse with fresh passion fruit to taste.

  2. Crush Anzac biscuits in a food processor or by hand and leave to one side.

  3. Slice pineapple into 13 pieces and toss in brown sugar until light coated.

  4. Fry pineapple on a high heat with a touch of oil until browned, cook to caramelise while retaining the crunchiness.

  5. Once pineapple is cooked, remove from heat and allow it to cool completely.

  6. Put the first sponge cake into the base of the trifle bowl, then evenly spread one tin of passion fruit over the sponge.

  7. Next, spread one third of the mousse or cream over the passionfruit (ensure you spread cream/mousse right to the edge of the bowl to create a visually appealing trifle).

  8. Add a third of your crushed Anzac, a third of the lemon curd, and a third of your pineapple on top of the mousse or cream.

  9. Repeat steps 6 – 8 for the second layer of sponge cake.

To decorate:

  1. Tear the third sponge cake into large and small pieces and scatter over the top of the trifle.

  2. Next, add the remaining lemon curd and drizzle over with a spoon. Spread your remaining pineapple over the top, then add the rest of your crushed Anzac biscuits and finally add the white chocolate. If using edible flowers, place on top just prior to serving.

  3. Refrigerate for at least 2 hours. Remove from fridge and let trifle sit in a cool spot 30 minutes before eating

Note: The Ox Rabbit Summer Trifle can be made one day in advance.

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