Mixed Berry Trifle

Serving Size: 12

INDREDIENTS

2 x 85g packets strawberry jelly crystals
2 cups boiling water
250g fresh strawberries, hulled, sliced
125g fresh raspberries
125g fresh blueberries
2 cups double thick chocolate custard
250g packet jam rollettes
1/3 cup sweet apera (sherry) (see note)
300ml tub thickened cream
2 teaspoons icing sugar mixture
Extra fresh raspberries, blueberries and hulled and sliced strawberries, to serve

METHOD

  1. Step 1

    Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Stir in 400ml cold water. Pour into a 12 cup-capacity heatproof serving bowl. Cover. Refrigerate for 2 hours or until just beginning to set (mixture should have a thick, syrupy consistency). Stir through strawberries, raspberries and blueberries. Cover. Refrigerate for 4 hours or until firm.

  2. Step 2

    Spoon custard over jelly. Slice each rollette into 4. Using picture as a guide, arrange jam rolls over custard. Drizzle with apera, if using.

  3. Step 3

    Using an electric mixer, beat cream and sugar until soft peaks form. Top trifle with cream mixture. Cover. Refrigerate overnight.

  4. Step 4

    Top with extra raspberries, blueberries and strawberries to serve.

 

NOTES

You could replace the apera (sherry) with orange or apple juice.

Allow time for setting and overnight refrigeration.

Trifles are best assembled the day before serving to allow the flavours to develop and cake to soften.

Make sure jelly is a thick, syrupy consistency so it doesn't blend into the other layers.

Trifles are suitable for all occasions, from barbecues to dinner parties.

Look for bowls and glasses with interesting shapes to add a little wow factor when serving.

This recipe can be made 1 day ahead (top with the berries close to serving)  however you could make it 2 days ahead  without the whipped cream on top. You can add the cream and berries just before serving.

 

SOURCE

http://www.taste.com.au/recipes/28538/mixed+berry+trifle