Place jelly crystals into a heatproof bowl and add boiling water, stirring until crystals dissolve. Add cold water and stir to combine. Refrigerate for 2 hours or until almost set.

Cut each macaroon in half and place around the inside of a 12 cup capacity bowl. Remove the crust from the cake and cut into 3cm cubes. Place half the cubes on the base of the bowl. Sprinkle with half the Malibu liqueur and spoon half the jelly over the cake, then top with half the passionfruit pulp, half the mango, and half the Pauls Premium Vanilla Custard.

Repeat layers, finishing with mango. Cover and refrigerate overnight.

Just before serving, whip Pauls Whipping Cream and spread over trifle. Add sliced mango, kiwifruit, starfruit and passionfruit pulp for an extra fruit treat.