Chocolate raspberry trifle

  • 10 mins cooking
  • Serves 8
  • Print


Chocolate raspberry trifle
  • 2 cup (500ml) roseacute; wine
  • 85 packet cherry-flavoured jelly crystals
  • 300 gram chocolate cake, cut into 3cm pieces
  • 1/4 cup (60ml) sweet sherry or raspberry liqueur
  • 2 cup (500ml) thick custard
  • 300 millilitre thickened cream
  • 250 gram fresh raspberries
  • cocoa powder, to serve


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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