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Raspberry ripple trifle
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Prep Time:
1575 minutes
Cook Time:
Total Time:
1575 minutes
Indulge in this decadent classic dessert - it's sinfully delicious!
Ingredients:
  • 2 x 85g packets raspberry jelly crystals
  • 500.00 gm boiling water
  • 450g madeira cake
  • 82.50 ml white rum
  • 480.00 gm thick vanilla custard
  • 6.00 gm icing sugar mixture
  • 300g frozen raspberries, thawed, crushed
  • Thawed frozen raspberries, to decorate
Instructions:
  • In a large heatproof bowl, combine jelly crystals with boiling water. Stir until fully dissolved. Mix in 400ml of cold water. Chill in the refrigerator for 2 hours until it sets to a thick, syrupy consistency.
  • Slice the cake into 1.5cm-thick slices, then cut each slice in half. Place half of the cake in a 12 cup-capacity serving bowl. Drizzle with half of the rum and spoon over half of the jelly. Top with custard. Layer the remaining cake on top of the custard. Drizzle with the rest of the rum and finish by adding the remaining jelly on top.
  • With an electric mixer, whip cream and icing sugar until stiff peaks form. Gently fold in crushed raspberries to create a rippled effect. Spread mixture over jelly layer, cover, and chill overnight. Garnish with fresh raspberries before serving.

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