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Chocolate raspberry trifle

Chocolate raspberry trifle

Serving size: Serves 8
Cooking time: More than 2 hours
Course: Dessert
Favourite flavours: Chocolate

Chocolate raspberry trifle
INGREDIENTS

2 cups (500ml) roseacute; wine
85g packet cherry-flavoured jelly crystals
300g chocolate cake, cut into
3cm pieces
1/4 cup (60ml) sweet sherry or
raspberry liqueur
2 cups (500ml) thick custard
300ml thickened cream
250g fresh raspberries
cocoa powder, for serving
METHOD

1. Bring 1 cup of the wine to the boil in a small saucepan; stir in the jelly crystals until dissolved. Stir in remaining wine. Pour the jelly mixture into a shallow metal container. Refrigerate until jelly is almost set.
2. Place the cake in a 3-litre (12-cup) glass serving bowl; sprinkle with the sherry. Spoon the jelly over the cake. Top with the 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 the cream with a little sifted cocoa.

Not suitable to freeze.

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