This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!
Preparation time - 30 minutes
Cook time - 5 minutes
Serves - 10 people
What you'll need:
- 2 x packets raspberry jelly crystals
- 500g small strawberries
- 250g raspberries
- 200g sponge cake, cut into 3cm cubes
- 1/3 cup (80ml) sweet sherry
- 500g mascarpone cheese
- 2 x 500g cartons vanilla bean custard
- 600ml thickened (heavy) cream
- 2 tbsp icing sugar (confectioners sugar)
- 2 tbsp flaked natural almonds, roasted
How it's made:
Make jelly according to directions on packet; pour into a 3L (12 cup) glass serving bowl.
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, then top custard with sherry-soaked cake.
Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
Serve trifle topped with remaining raspberries and strawberries, then flaked almonds. Dust with remaining icing sugar.
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Have you made this recipe? Leave a comment below and let us know how it went.