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Raspberry and orange trifle slice
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Prep Time:
460 minutes
Cook Time:
10 minutes
Total Time:
470 minutes
Indulgent make-ahead dessert slices with sponge, jelly, and custard.
Ingredients:
  • 85g Raspberry Flavoured Jelly Crystals
  • 250.00 gm boiling water
  • 42.90 gm custard powder
  • 2 tsp finely grated orange rind
  • 515.00 gm milk
  • 53.75 gm caster sugar
  • 1/2 x 450g packet unfilled rectangular double sponge cakes
  • 40.00 ml orange liqueur (optional, see note 1)
  • 3 oranges, peeled, segmented
  • 125g fresh raspberries
  • Double thick cream, to serve
  • Toasted flaked almonds, to serve
Instructions:
  • In a heatproof bowl, combine jelly crystals with boiling water and whisk until dissolved. Stir in 200ml of cold water and cover the bowl. Chill in the refrigerator for 2 hours until the jelly is just starting to set to a thick, syrupy consistency.
  • In a saucepan, whisk together custard powder, orange rind, and 1/4 cup of milk until smooth. Stir in the remaining milk and add sugar. Cook over medium heat, stirring constantly, until the custard comes to a boil, about 5 minutes. Continue stirring for 2 minutes. Remove from heat, cover the surface of the custard with plastic wrap, and let it cool for 15 minutes.
  • Prepare the lamington pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 3cm from the edge on all sides. Cut the cake in half horizontally and place the halves next to each other in the pan. If desired, drizzle with orange liqueur. Pour the warm custard over the cake, cover, and refrigerate for 1 hour until set.
  • Drizzle jelly on top of custard, cover, and chill for 4 hours or until jelly sets. Toss orange segments and raspberries together in a bowl. Cut the slice into 12 squares, place on plates, spoon orange mixture over the top, and serve with a dollop of cream and sprinkled almonds.

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