Raspberry and Chocolate Trifle
For Katie, a Christmas baking fail when she was a child meant a trip to the local dairy to get the much-loved Jelly Tip for dessert. This inspired a Raspberry Chocolate Trifle recipe and it’s been a favourite for their family ever since. This showstopper is easy-to-assemble with store-bought ingredients and will be a hit at Christmas – or any time!
85g packet raspberry jelly crystals
1 cup boiling water
410g can raspberries in syrup
2 punnets fresh raspberries – reserve ½ a punnet for decorating
2-layer plain trifle sponge
½ cup raspberry jam
12 meringues – set aside 3 or 4 for decorating
½ cup chocolate drops or morsels
¾ cup dark chocolate morsels
1kg Anchor Custard
500ml Anchor Cream, whipped
1 tbsp icing sugar
1 tsp vanilla essence
Chocolate curls and freeze-dried raspberries for decorating - optional
- Place the jelly crystals in a heatproof jug, add the boiling water and stir until dissolved.
- Drain the raspberries in a sieve over a bowl and reserve 1 cup of the drained syrup.
- Combine ¼ cup of the syrup with ¾ cup cold water. Mix into the jelly and pour into a trifle dish. Scatter in ¼ cup of fresh raspberries. Chill until set – 1-2 hours.
- While the jelly is setting, use a serrated knife to trim the brown outer layer off the trifle sponges. Spread the sponges liberally with jam and cut into chunky cubes.
- Line and fill the trifle bowl with the cake cubes, meringues, fresh raspberries, and chocolate drops. Scatter over the canned raspberries and drizzle with just enough of the syrup mixture to moisten. Pour in the custard and chill until ready to serve.
- To serve: Combine the Anchor Cream, sugar and vanilla and whip to soft peaks. Pile onto the trifle and decorate with the reserved meringues, raspberries, and other decorations if desired.
- Cook’s tip: To make chocolate curls, warm a wrapped bar of dark chocolate in your hands until the edges are a little softened. Then unwrap and use a vegetable peeler to peel curls off the sides.