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Mango and raspberry trifle
Mango and raspberry trifle
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Prep Time:
340 minutes
Cook Time:
10 minutes
Total Time:
350 minutes
Prepare this dish a day in advance for perfectly set jelly.
Ingredients:
  • 2 x 85g pkt Brand Raspberry Flavoured Jelly Crystals
  • 2 x 250g pkts Mini Jam Sponge Rolls (6 pack)
  • 10.00 gm custard powder
  • 20.00 gm caster sugar
  • 375ml milk
  • 250g fresh raspberries
  • 1 mango, peeled, stoned, thinly sliced
  • 24.00 gm icing sugar mixture
  • 300ml thickened cream, whipped
  • Raspberries, extra, to serve
  • Dr Oetker Giant Chocolate Stars, to serve
  • Coles Brand Chocolate Crispies, to serve
Instructions:
  • Prepare the jelly according to the instructions on the packet. Refrigerate until firm, about 4 hours.
  • Cover the 2L (8 cup) pudding basin with plastic wrap. Cut the jam rolls into 4 pieces each. Arrange three-quarters of the cut roll pieces, with the cut side down, on the base and sides of the basin.
  • In a small saucepan, whisk together the custard powder, sugar, and a splash of milk until smooth. Gradually stir in the rest of the milk. Cook the custard mixture over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the custard over the jam roll pieces, top with half of the raspberries and half of the mango. Drizzle jelly over the fruit and add remaining jam rolls on top. Chill in the fridge for 4 hours, or until the jelly is set.
  • In a small saucepan, mix the rest of the raspberries with the icing sugar. Heat until boiling, then use a wooden spoon to stir and crush the raspberries. Lower the heat and simmer for 1 min. Strain the mixture through a sieve into a jug to remove the seeds. Let it cool completely.
  • Gently flip the trifle onto a serving platter. Unwrap and layer half of the whipped cream on top. Drizzle with raspberry sauce and garnish with extra raspberries, mango, chocolate stars, and chocolate crispies. Serve with the rest of the whipped cream and raspberry sauce.

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