What you need
200g-300g butter cake, cut into 4cm pieces
¼ cup white rum
Pulp of 2 passionfruit
450g CADBURY Baking White Chocolate Melts
1¾ cups pure cream
¼ cup brown sugar
500g chopped mango
2 bananas, sliced
3 passionfruit, extra
2 cups thickened cream, whipped
toasted shredded coconut, for decorating
1. PLACE the cake pieces in the base of a 3 litre shallow serving dish and drizzle with combined rum and passionfruit pulp.
2. GENTLY melt the chocolate in a bowl over a saucepan of simmering water. Place the pure cream and sugar in another saucepan and slowly warm until lukewarm. Pour the cream into the chocolate and whisk together. Pour over the cake and then chill until set.
3. SPOON the fruit over the chocolate. Dollop the extra cream over the fruit and decorate with coconut and chill for up to 24 hours before serving.
Summer Time at the beach or in the back yard is perfect for enjoying this chilled chocolate trifle. It can be made ahead of time and kept chilled in the fridge for 24 hours.