Method

• Make the lemon curd and refrigerate until cool.
• To make the passionfruit cream, combine cream, vanilla and icing sugar in a large bowl and beat on high speed until very thick. Gently stir through the pulp of 5 passionfruit.
• Toast your coconut flakes in a frypan over a medium-high heat until golden brown and fragrant.
• Cut up the mangoes into long slices, discarding the skin and pit.
• To assemble the trifle, place an even layer of sponge cake squares in the bottom of the dish.
• Top with vanilla custard and approximately two-thirds of the mango slices.
• Crush approximately 10-12 mini meringue kisses and sprinkle over the top of the mango.
• Top with approximately two-thirds of the passionfruit cream mixture and the pulp of an extra passionfruit.
• Gently spoon on the lemon curd, taking care not to mix it with the cream.
• Allow to set in the fridge.
• Just prior to serving, spoon the remaining passionfruit cream onto the curd and then top with remaining mango slices, passionfruit pulp (I left a whole passionfruit) and toasted coconut flakes.