Trifle

This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!

• 2 x packets raspberry jelly crystals 

• 500 g small strawberries 

• 250 g raspberries 

• 200 g sponge cake, cut into 3cm cubes 

• 1/3 cup(80ml) sweet sherry 

• 500 g mascarpone cheese 

• 2 x 500g cartons vanilla bean custard (see tips) 

• 600 ml thickened (heavy) cream 

• 2 tbs picing sugar (confectioners' sugar) 

• 2 tbs pflaked natural almonds, roasted 

  
  

  
  

1. Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl. 

2. Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set. 

   
   
   
   
   
   
   
   
   
   
   
   
   

   Place cake in a medium bowl, sprinkle with sherry, toss to coat.

   
   
   
   
   
   

   Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form.

   Spoon custard mixture over jelly, than top custard with sherry-soaked cake.

   
   
   
   
   
   
   
   
   
   
   
   

   
   

   Beat cream and half the sifted icing in a large bowl with and electric mixer until soft peaks.

   

   Spoon cream over cake.

   Serve trifle topped with remaining raspberries,strawberries and slaked almonds.

   Dust with remaining icing sugar.