Julie Goodwin shares her chocolate trifle recipe

One for the chocolate lovers!

  • 30 mins preparation
  • Serves 10
  • Print
Julie Goodwin's mouthwatering chocolate trifle makes the ultimate indulgence this Christmas! A chocolatey twist on the classic fruit version, this festive favourite is a must to share with family and friends!


Julie Goodwin's chocolate trifle
  • 2 85g packets raspberry-flavoured jelly crystals
  • 500 gram strawberries, sliced
  • 1/4 cup (55g) caster sugar
  • 2 400g chocolate swiss roll cakes, sliced 1cm thick
  • 250 gram fresh raspberries
  • 1/3 cup (80ml) hazelnut liqueur (frangelico), or use strong, sweet coffee
  • 3 cup (750ml) chocolate custard, either homemade or thick store-bought
  • 300 millilitre thickened cream
  • 2 30g "flake" chocolate bar


Julie Goodwin's chocolate trifle
  • 1
    Make jellies following packet directions. Rinse a rectangular slice pan with cold water; pour out water. Pour jellies into pan. Cover, refrigerate for several hours or until set. Turn jelly out onto a board lined with baking paper. Cut jelly into cubes.
  • 2
    Place the strawberries in a shallow dish and scatter with sugar; stand for 10 minutes.
  • 3
    Place half the cake slices over the base and halfway up the side of a 3.5 litre (14-cup) serving bowl. Spoon one-third each of the strawberries and raspberries over cake. Sprinkle half the liqueur over the fruit and sponge. Lay half the jelly over the fruit then top with half the custard. Lay the remaining sponge slices on top of the custard and up the side of the dish. Top with half the remaining fruit, remaining liqueur, jelly and custard; cover. Refrigerate until serving.
  • 4
    Beat cream in a small bowl with an electric mixer until soft peaks form. Spoon the cream over the custard. Top with the remaining fruit and crumble the chocolate over the top. Serve nice and cold.


Not suitable to freeze.

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