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Is there a dessert more suited to Australian Christmas than a trifle? While our northern hemisphere counterparts indulge on brandy-soaked Christmas cakes and puddings, our climate calls for fresher, lighter and cooler Christmas treats. The answer: this panettone and mango trifle with layers of lemon verbena and verjuice jelly, mascarpone, passionfruit curd and sliced mango, and topped with salted-lime meringue.
Ingredients
