Chocolate Raspberry Trifle
Ingredients
- 2 cups (500ml) roseacute; wine
- 85g packet cherry-flavoured jelly crystals
- 300g chocolate cake, cut into
- 3cm pieces
- 1/4 cup (60ml) sweet sherry or
- raspberry liqueur
- 2 cups (500ml) thick custard
- 300ml thickened cream
- 250g fresh raspberries
- cocoa powder, for serving
Preparation method
1. Bring 1 cup of the wine to the boil in a small saucepan; stir in the jelly crystals until dissolved. Stir in remaining wine. Pour the jelly mixture into a shallow metal container. Refrigerate until jelly is almost set.2. Place the cake in a 3-litre (12-cup) glass serving bowl; sprinkle with the sherry. Spoon the jelly over the cake. Top with the custard; refrigerate for 6 hours or overnight.
3. Just before serving, beat the cream in a small bowl with an electric mixer until soft peaks form. Decorate the trifle with raspberries and spoonfuls of whipped cream.
4. Dust the cream with a little sifted cocoa.
Not suitable to freeze.
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