Quick & Easy

Chocolate raspberry trifle

Chocolate raspberry trifle



1.In a small saucepan, bring 1 cup of wine to the boil; stir in the jelly crystals until dissolved. Stir in remaining wine. Pour jelly mixture into a shallow metal container. Refrigerate until jelly is almost set.
2.Place cake in a 3-litre (12-cup) glass serving bowl; sprinkle with sherry. Spoon jelly over the cake. Top with custard; refrigerate for 6 hours or overnight.
3.Just before serving, beat the cream in a small bowl with an electric mixer until soft peaks form. Decorate the trifle with raspberries and spoonfuls of whipped cream.
4.Dust cream with a little sifted cocoa.

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