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Raspberry hazelnut trifle
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Prep Time:
555 minutes
Cook Time:
Total Time:
555 minutes
Trifle: a classic dessert perfect for any occasion, from celebrations to simple family meals.
Ingredients:
  • 2 packets raspberry-flavoured jelly
  • 1 mud cake (see related recipe)
  • 600.00 gm bought vanilla custard
  • 250.00 ml toasted hazelnuts, roughly chopped
  • 600ml thickened cream
  • 12.00 gm pure icing sugar
  • 2 tsp hazelnut liqueur, optional
  • 150g fresh or frozen raspberries
Instructions:
  • Prepare jelly as directed on the packet. Transfer to a flat airtight container and chill for 3 hours until slightly firm. Coarsely chop.
  • - Slice the mud cake into elegant 2cm x 6cm pieces. - Artfully place half the slices on the bottom of a 12-cup bowl. - Layer with jelly, custard, and half of the hazelnuts. - Finish by adding the remaining cake pieces on top.
  • Whip cream, icing sugar, and liqueur (if using) with an electric mixer until soft peaks form. Spread over the cake, cover, and refrigerate overnight. Before serving, sprinkle with raspberries and remaining hazelnuts.

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