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Raspberry trifle ice-cream cake
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Prep Time:
60 minutes
Cook Time:
Total Time:
60 minutes
Easy and delicious cheat's berry ice-cream cake inspired by trifle. Prepare a day in advance.
Ingredients:
  • 2 x 250g packets mini jam rolls
  • 40.00 ml dry apera (sherry)
  • 5 litres vanilla ice-cream
  • 2 x 85g packets raspberry jelly crystals
  • 360.00 gm double thick vanilla custard
  • 250.00 ml frozen raspberries, lightly crushed
  • 600ml thickened cream
  • 2 sliced peaches, to decorate
  • 125g fresh or frozen raspberries, thawed, to decorate
Instructions:
  • Prepare the 22cm round springform pan by greasing it and lining the base and sides with baking paper, ensuring to overlap at the join and extend the paper 7cm above the edge of the pan for easy removal.
  • Slice each jam roll into 6 equal slices. Arrange half of the slices in a single layer on the bottom of the pan, adjusting as needed to cover any gaps. Drizzle half of the apera over the slices.
  • Soften 1.5 liters of ice cream in a bowl for 10 minutes. Gently fold in half of the jelly crystals until well combined. Spread the mixture over the prepared base evenly and freeze for 2 hours.
  • In a bowl, allow 2 litres of ice-cream to soften for 10 minutes. Add custard and mix well. Gently fold in raspberries. Spread half of the mixture in a pan. Place jam roll slices in a single layer on top. Drizzle with apera. Add the remaining custard mixture and freeze for 2 hours.
  • Scoop the rest of the ice-cream into a bowl and allow it to soften at room temperature for 10 minutes (it should not melt). Stir in the remaining jelly crystals and mix thoroughly. Transfer the mixture into a pan, smooth the top, cover with plastic wrap, and freeze overnight.
  • With an electric mixer, whip cream until soft peaks form. Unmold ice cream cake onto a serving plate. Spoon on whipped cream, then layer with fresh peach slices and raspberries. Enjoy promptly.

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