Raspberry Almond Trifle

Ingredients
- 2 x 85g packets raspberry jelly crystals
- 500g strawberries
- 250g raspberries
- 270g sponge cake, cut into 3cm cubes
- 1/3 cup sweet sherry or orange juice
- 500g mascarpone
- 2 x 500g cartons vanilla custard
- 600ml thickened cream
- 2 Tbsp icing sugar, sifted
- 2 Tbsp flaked natural almonds
Method
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1. Make jelly according to directions on packet; pour into a 3-litre (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 almost set.
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2. Place cake in a medium bowl, sprinkle with sherry or orange juice; toss to coat.
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3. In a large bowl, beat mascarpone and custard with an electric mixer until soft peaks form. Spoon custard mixture over the jelly; top with sherry-soaked cake.
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4. Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.
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5. Serve trifle topped with remaining sliced strawberries, raspberries and the flaked almonds. Dust with remaining icing sugar.
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Tip: This trifle can be made 1 day ahead up to the end of step 3; store, covered, in the fridge.
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PER SERVE
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• Energy 2734Kj • Protein 8g • Total Fat 48g • Saturated Fat 32g • Carbohydrates 44g • Sugars 36g • Sodium 211mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation