Name: Chocolate raspberry trifle
Cook time: 10 min
Total time: 10 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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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