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Raspberry lamington trifle recipe
Raspberry lamington trifle recipe
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Prep Time:
265 minutes
Cook Time:
Total Time:
265 minutes
Easy cheat trifle using ready-made lamingtons and chocolate custard. No cooking needed. Can be made ahead for quick assembly and serving.
Ingredients:
  • 3 x 85g packet Raspberry Flavoured Jelly crystals
  • 750ml (3 cups) boiling water
  • 400ml cold water
  • 100g (1 ⁄2 cup) dark chocolate melts, melted
  • 2 x 350g packet lamington fingers
  • 375g fresh raspberries
  • 900g tub Rich Chocolate Double Thick Custard
  • 500ml (2 cups) thickened cream, whipped to firm peaks
Instructions:
  • In a heatproof bowl, combine 2 packets of jelly crystals with 500ml (2 cups) boiling water, stirring until dissolved. Mix in cold water and pour the mixture into a 20cm 3.75L (15 cup) trifle bowl with straight sides. In a small heatproof container, dissolve the remaining jelly crystals in boiling water. Refrigerate both the trifle bowl and container for 4 hours until set.
  • Spread the melted chocolate onto 2 pieces of baking paper using a palette knife or the back of a spoon to form discs. Fold the paper loosely to create a ruffle and secure with a paper clip or peg. Allow the chocolate to set.
  • Cut the jelly in the container into 2cm cubes. Place 13 lamingtons around the edge of the trifle bowl, overlapping slightly. Fill the center with 9 lamingtons, cutting to fit any spaces. Sprinkle over the jelly cubes and most of the raspberries. Pour the custard over the trifle. Lastly, place 10 lamingtons around the edge of the trifle bowl in the opposite direction to the first layer.
  • Peel paper off chocolate ruffles, then layer them on top of the trifle along with the cream. Garnish with the remaining lamingtons, raspberries, and chocolate ruffles.

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