Classic Christmas trifle

• Produce

  • 250 g Raspberries
  • 500 g Strawberries, small

• Condiments

  • 2 X packets raspberry jelly crystals

• Baking & Spices

  • 2 tbsp Icing sugar

• Nuts & Seeds

  • 2 tbsp Almonds, flaked natural roasted

• Bread & Baked Goods

  • 200 g Sponge cake

• Dairy

  • 500 g Mascarpone cheese

• Beer, Wine & Liquor

  • 1/3 cup Sherry, sweet

• Other

  • 600 ml Thickened (heavy cream
  • 2 X 500g cartons vanilla bean custard (see tips

Found on foodtolove.com.au

Description

Ingredients

• 2 x packets raspberry jelly crystals
• 500 g small strawberries
• 250 g raspberries
• 200 g sponge cake, cut into 3cm cubes
• 1/3 cup (80ml) sweet sherry
• 500 g mascarpone cheese
• 2 x 500g cartons vanilla bean custard (see tips)
• 600 ml thickened (heavy) cream
• 2 tbsp icing sugar (confectioners' sugar)
• 2 tbsp flaked natural almonds, roasted

Directions

• Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl.Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set.Place cake in a medium bowl, sprinkle with sherry; toss to coat.Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly, then top custard with sherry-soaked cake.Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.Serve trifle topped with remaining raspberries and strawberries, then flaked almonds. Dust with remaining icing sugar.