1 cup each: diced fresh or canned peaches, diced fresh mango
2 tablespoons passionfruit pulp
1 cup diced strawberries
1 cup Chelsea Maple Flavoured Syrup
2-3 tablespoons brandy or sherry
1/2 cup fruit juice
1 medium sponge (about 20cm)
1 litre vanilla bean custard (home-made or good-quality store-bought)
150 ml whipped cream

For the Almond Clusters:
1 cup Chelsea Maple Flavoured Syrup
1/2 cup almonds

1. Combine the diced and pulped fruit and toss together with the maple syrup, the brandy or sherry and the fruit juice. Set the mixture aside to infuse for at least 15 minutes.
2. Cut the sponge horizontally into three layers.
3. Place a layer of sponge in the base of a 20cm round serving dish and top with half of the marinated fruits, including some of the juices. Spoon over half the custard and top with another layer of sponge.
4. Repeat with another layer of marinated fruits, custard and the final layer of sponge. Chill the trifle in the refrigerator for 30 minutes.
5. Top the sponge with swirls of the whipped cream and serve with maple almond clusters.

Almond Clusters:
1. Heat the maple syrup in a small pan and simmer for 2-3 minutes until slightly reduced.
2. Add the almonds and stir to coat them completely. Cook for 1-2 minutes until the almonds are slightly toasted then spoon clusters of almonds and syrup out onto a baking paper-lined tray.
Allow the clusters to cool and the syrup to set.