December 15, 2014
Serve this cheerful and charming classic dessert to brighten any Christmas celebration.
4 x 85g packets strawberry jelly crystals
2 1/2 cups boiling water
1/2 x 800g light fruit cake, cut into 3cm cubes
2 tablespoons brandy (optional)
2 cups Pauls Double Thick French Vanilla custard
1 cup fresh or frozen raspberries
125g fresh strawberries, hulled, sliced
300ml thickened cream
1 teaspoon icing sugar mixture, sifted
50g white chocolate, grated fresh raspberries and hulled, quartered strawberries, to decorate
Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (it should have a thick, syrupy consistency).
Arrange cake in a 13 cup-capacity serving bowl. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate, covered, overnight.
Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with raspberries and strawberry quarters. Serve. You could use leftover fruit cake or pudding in this trifle. Pauls Double Thick custard is twice as thick as pouring custard, and ideal for the whole family. Check out the handy resealable pack for recipe suggestions. You could replace brandy with orange juice. Top trifle with grated chocolate.