• Partnered with
  • Quick
  • Serves 8
  • 30 mins prep

Raspberry and hazelnut trifle

Star performers - Raspberry and hazelnut trifle

Raspberry and hazelnut trifle

Ingredients

Raspberry and hazelnut trifle

  • 170 g raspberry-flavoured jelly crystals
  • 250 g cream cheese, at room temperature
  • 1/3 cup icing sugar
  • 300 ml cream
  • 1 1/2 tbsp hazelnut liqueur
  • 450 g bought unfilled sponge-cake slabs, cut into 3 cm cubes
  • 500 g bought thick vanilla custard
  • 1 cup roasted hazelnuts, coarsely chopped
  • 300 g packet frozen raspberries, partially thawed

Steps

Raspberry and hazelnut trifle

  1. Place jelly crystals in a medium heatproof bowl. Pour 1 cup boiling water into bowl; stir until dissolved. Add 3/4 cup cold water; cool. Pour jelly into a shallow, rectangular airtight container. Seal and place in fridge for 3 hours or until set. Chop coarsely.
  2. Using an electric mixer, beat cream cheese and icing sugar in a medium bowl until light and creamy. Beat cream in a separate bowl until soft peaks form. Gently fold cream into cream cheese mixture with liqueur.
  3. Arrange half the sponge in a 3-litre (12-cup) glass serving bowl. Top with half the jelly, half the custard and half the cream cheese mixture. Repeat layers, finishing with cream cheese mixture. Cover with plastic food wrap; chill for 4 hours. Serve sprinkled with hazelnuts and raspberries.
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