The wobble of a sweet, fruity jelly. The silkiness of whipped cream.
No festive feast would ever be complete without a crowd-pleasing trifle.
The best, however, include Bakers Boudoir® biscuits to soak up all that berrilcious yumminess
Level MEDIUM
Prep Time 40 MIN
Set Time 5 H
Serves 12 – 14
INGREDIENTS
300 g Bakers Boudoir® biscuits
2 x 80 g boxes raspberry jelly powder
200 g fresh raspberries
250 ml (1 cup) custard
250 ml (1 cup) whipping cream
2 cups (500 ml) whipping cream
100 ml coffee, cooled
fresh berries for garnish
icing sugar for dusting
INSTRUCTIONS
- Make the jelly as per box instructions and pour into trifle bowl.
- Refrigerate for 1 hour and then add the fresh raspberries Refrigerate for a further 4 hours or overnight.
- The jelly must be completely set.
- Whip 250 ml of cream until stiff and fold the whipped cream into the custard.
- Place half of the custard cream over the set jelly and top with Bakers Boudoir® biscuits. Sprinkle over 50 ml coffee and repeat the process.
- Whip 500 ml of cream to stiff peaks and dollop over the Bakers Boudoir® layer.
- Garnish with fresh berries and a dusting of icing sugar.
- Serve and enjoy!
