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Raspberry jelly cheesecake trifle recipe
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Prep Time:
165 minutes
Cook Time:
Total Time:
165 minutes
Impress this Christmas with a showstopping trifle, mixing cheesecake and jelly for the perfect dessert. Our expert tips guarantee trifle success!
Ingredients:
  • 2 x 85g packet raspberry jelly crystals
  • 625ml (2 1/2 cups) boiling water
  • 375g fresh raspberries
  • 8 savoiardi (sponge finger biscuits)
  • 80ml (1/3 cup) raspberry liqueur
  • 500g cream cheese, at room temperature
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
  • 600ml carton thickened cream
  • 180g packet white chocolate, melted and cooled
  • 250g carton crème fraîche
  • 3 tsp rosewater
  • Gold leaf, to decorate
  • Chocolate stars, to decorate (see tips)
  • 250g (2 cups) frozen raspberries
  • 55g (1/4 cup) caster sugar
  • 80g (1/2 cup) unsalted roasted macadamias
Instructions:
  • In a heatproof bowl, combine jelly crystals with boiling water, stirring until fully dissolved. Allow the mixture to cool for 1 hour. Transfer the jelly into a 20cm 3.75L (15 cup) trifle bowl. Add 250g raspberries. Chill in the fridge for 4 hours to set.
  • For the raspberry coulis, let the frozen raspberries and sugar sit in a bowl for 2 hours until thawed and sugar dissolves. Mash with a fork, then strain through a sieve, pressing with a spoon to extract 125ml/1/2 cup juice. Discard seeds and set aside.
  • Set aside half of the savoiardi for later use. Cut the remaining savoiardi into four pieces each. Arrange the cut savoiardi around the edge of the trifle bowl in a single layer. Fill the center of the bowl with the reserved savoiardi, trimming to fit. Gently drizzle the savoiardi with raspberry liqueur.
  • In a bowl, use electric beaters to combine cream cheese, sugar, vanilla, and 250ml (1 cup) cream until smooth. Gradually mix in the white chocolate until thickened slightly. Spread over the biscuit layer and refrigerate for 2 hours.
  • Prepare a baking tray with parchment paper. Heat sugar in a non-stick frying pan until melted and golden. Add macadamias and coat them well. Transfer to the lined tray and let cool and set.
  • Whip crème fraîche, rosewater, and remaining cream until stiff peaks form using an electric mixer. Gently fold in half of the coulis to create a marble effect. Spread this mixture on top of the cheesecake layer. Drizzle the remaining raspberry coulis on top. Finish by garnishing with chocolate stars, candied macadamias, remaining raspberries, and a touch of gold leaf for a stunning presentation.

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