Easy 15-minute trifle recipe with chocolate and passionfruit

Place the vanilla, salt, pure cream and brown sugar in a saucepan and boil for 3 minutes.

Add in the butter and whisk together to create a butterscotch sauce. Set aside to cool.

Combine the dollop cream (A) with the icing sugar and lemon zest in a bowl.

Place one third of the cream/lemon mixture into the trifle bowl.

Remove the seeds from the passionfruit and place a layer of the seeds on top of the cream.

Add a layer of gingernut biscuits followed by a layer of butterscotch sauce. Repeat the process three times until the bowl is full. Reserve some passionfruit seeds for garnishing.

Place in the fridge for 2-3 hours to set.

To finish, spoon the dollop cream (B) on top of the trifle.

Create chocolate shavings using a vegetable peeler.

Decorate the trifle with chocolate shavings and sprinkle the reserved passionfruit seeds on top.

Finally, dust some icing sugar over the trifle.