Serves 8

• ½ small pineapple, roughly chopped
• 1 x 425g can mango slices in syrup, drained, syrup reserved (You can use tinned apricots in their own juice if you can't get mango.)
• 3 passion fruit, halved
• 175g / 6oz plain sponge, such as Madeira cake, roughly chopped
• 2 tbsp dark rum (optional)
• 250g tub fresh custard
• 250g tub Greek yoghurt
• 275ml carton cream
• 2 tbsp dark muscovado sugar

1. Put the chopped pineapple pieces into a trifle bowl; add the mango slices and spoon over the passion fruit pulp. Top with the chopped sponge. Pour over the rum, if using, and 6tbsp reserved mango syrup.
2. Pour custard over sponge.
3. Whisk together the Greek yoghurt and double cream in a bowl until thick. Spoon over the custard mixture and sprinkle with muscovado sugar.
4. Cover and chill for at least 1hr before serving.