Raspberry and hazelnut trifle

  • 30 mins preparation
  • Serves 8
  • Print


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


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.