RECIPE BY:

Michael Weldon

INGREDIENTS :

• 6 Coles Gingerbread Men
• 250g Mascarpone Cheese
• 600mls Cream
• 3 Mangos, sliced into bite sized pieces
• 1 punnet of Blueberries
• 500mls Coles Custard in a carton
• 1 block of Coles Belgian White chocolate
• Zest of 1 lime

GINGER JELLY:

• 400mls ginger ale
• 100mls sugar syrup
• Zest of 1 lime, juice of 2
• 5 x Gold Leaf Gelatin

METHOD :

• Combine 300ml of Ginger ale, sugar syrup and limes. In a bowl over a pot of boiling water, dissolve the gelatin with the ginger ale mixture. Once melted strain into a jug to remove anything that hasn’t dissolved. Refrigerate for 2 hours or until set.
• In a stand mixer, combine Mascarpone and cream and whip until soft peaks form.
• Soak the ginger bread men in the remaining Ginger ale and stick them to the inside of the bowl in a decorative style. Fill the bowl with ½ of the cream mixture, then put the ginger jelly on top. In a small bowl combine mangoes, blueberries and zest of 1 lime. Add that to the next layer of trifle, followed by a layer of custard and a layer of whipped cream.
• Place in the fridge for a minimum of 2 hours.
• Grate white chocolate over the top before serving.