Ginger Passionfruit Trifle in Advance

Our answer

Nigella has several trifle recipes and these vary between two types. The first is a traditional trifle where the fruit and cake (plus any alcohol) elements are layered in a bowl and smothered with custard. These are made in advance as the custard needs time to chill and set in the fridge. Nigella calls the second type of trifle a "free-form trifle" as it does not include custard but layers of cake, whipped cream and fruit.

The Ginger Passionfruit Trifle (from Nigella Express) is the second type, a free-form trifle. It is difficult to make this in advance as it is prepared in a serving plate and there is a risk that the trifle starts to topple over if it is moved around too much. If you would like to prepare the trifle a little in advance then you could prepare the base of ginger cake and ginger wine about an hour ahead (i.e. to the end of step 1). Cover with clingfilm (plastic wrap) and leave in a cool place. The passionfruit pulp can be scooped into two separate bowls and stored in the fridge until needed. Just before serving whip the cream and sugar, fold in the pulp of 2 passionfruit and complete the assembly of the trifle as directed in the recipe.