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Mixed berry and vanilla bean trifle
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Prep Time:
1865 minutes
Cook Time:
Total Time:
1865 minutes
Elevate Christmas dessert with an easy no-bake twist, prepare a day ahead.
Ingredients:
  • 3 x 85g packets strawberry jelly crystals
  • 2 x 450g double unfilled sponge slab cakes
  • 412.50 gm raspberry jam
  • 82.50 ml Cointreau
  • 125g fresh raspberries, plus extra to decorate
  • 480.00 gm double thick vanilla custard
  • 600ml thickened cream
  • 12.00 gm icing sugar, plus extra for dusting
  • 1 vanilla bean, split
  • Fresh blueberries, to decorate
  • Strawberries, halved, to decorate
Instructions:
  • Chill jelly in the refrigerator for 2 hours until it thickens and starts to set.
  • Trim off the brown edges from the cakes and discard them. Slice 3 cakes crossways into 1cm-thick slices and roughly chop the remaining cake.
  • Spread a generous layer of jam on one side of all the cake slices. Stand the slices upright around the edge of a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl, pressing them gently to ensure they stay in place. Scatter enough chopped cake pieces over the base of the dish to form an even layer. Finally, drizzle 1/4 cup of Cointreau over the cake. Enjoy!
  • Spread 1/2 of the jelly over the chopped cake on the base. Add 1/2 of the raspberries on top. Pour 1/2 of the custard over the raspberries. Place the remaining chopped cake pieces over the custard. Drizzle with the rest of the Cointreau. Layer with the remaining jelly, raspberries, and custard. Cover with plastic wrap and refrigerate overnight to enhance the flavors.
  • In the bowl of an electric mixer, combine cream and icing sugar. Scrape in vanilla bean seeds, discard the pod, and beat for 2 to 3 minutes until soft peaks form.
  • Top trifle with a generous spoonful of cream. Garnish with fresh blueberries, strawberries, and extra raspberries. Sprinkle with a light dusting of icing sugar before serving.

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