Here is the long-awaited recipe for Nigella Lawson’s Ginger Passion fruit Trifle:
400-500g Store-bought sponge cake (usually two loaves)
125 ml Green Ginger Wine (or any dessert wine, or for kid version 125 ml orange juice)
500 ml whipping cream
4 teaspoons icing sugar
8 passion fruit (sliced mango will also do)
Slice or break the sponge and arrange half of them in a shallow dish or cake stand with slight lip or upward curve at edge, then pour half of wine (or juice) over them. Mound up the remaining half of sponge and pour the remaining wine on top.
Whip the cream with the icing sugar until it is firm but not stiff, you want soft peaks.
Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.