Name: Black forest trifle
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 85 gram packet raspberry-flavoured jelly crystals; 1 cup boiling water; 670 gram jar pitted morello cherries, drained; 250 gram packet chocolate rollettes, cut into 2cm-thick slices; 2 1/2 cup bought chilled thick chocolate custard; 600 millilitre cream; 25 gram dark chocolate, coarsely grated

Ingredients

85 gram packet raspberry-flavoured jelly crystals

1 cup boiling water

670 gram jar pitted morello cherries, drained

250 gram packet chocolate rollettes, cut into 2cm-thick slices

2 1/2 cup bought chilled thick chocolate custard

600 millilitre cream

25 gram dark chocolate, coarsely grated

Method

1.Place jelly crystals in a medium heatproof bowl. Add boiling water. Stir to dissolve crystals. Add 3/4 cup cold water. Pour into base of a 3-litre (12-cup) glass serving dish. Add half the morello cherries to jelly. Chill for 3-4 hours or until firm.

2.Arrange rollette slices over jelly. Top with custard, then two-thirds of the remaining cherries.

3.Using an eiectric mixer, beat cream in a large bowl until soft peaks form. Spread cream over cherries. Chill until ready to serve. Serve topped with chocolate and remaining cherries.