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

1. Make the jelly as per box instructions and pour into trifle bowl.
2. Refrigerate for 1 hour and then add the fresh raspberries Refrigerate for a further 4 hours or overnight.
3. The jelly must be completely set.
4. Whip 250 ml of cream until stiff and fold the whipped cream into the custard.
5. 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.
6. Whip 500 ml of cream to stiff peaks and dollop over the Bakers Boudoir® layer.
7. Garnish with fresh berries and a dusting of icing sugar.
8. Serve and enjoy!