Give everyone their own sweet treat with these individual trifles. They get their delicious flavour from Nestlé basking essentials.
Serves66
Cook time5 mins5 minutes
Prep time25 mins25 minutes, + 8 hours chilling time
+ 8 hours chilling time
Ingredients
85g pkt raspberry-flavoured jelly crystals
200g Nestlé Plaistowe Dark Chocolate, chopped
600ml thickened cream
395g can Nestlé Sweetened Condensed Milk
2 tsp vanilla bean paste
2 tbs cocoa powder
2 tbs raspberry jam
450g pkt Coles Double Sponge Unfilled Cake
Raspberries, to serve
Blueberries, to serve
Cherries, halved if preferred, to serve
Cocoa powder, extra, to dust
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the jelly crystals following packet directions. Place in the fridge for 4 hours or until set. Cut into small pieces.
Step 2
Place the chocolate and 1/2 cup (125ml) cream in a saucepan over medium heat. Stir until the chocolate melts and the mixture is smooth. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.
Step 3
Meanwhile, use an electric mixer to beat the sweetened condensed milk, vanilla and 300ml of the remaining cream in a bowl until soft peaks form. Cover and place in the fridge to chill.
Step 4
Use a clean electric mixer to beat the remaining cream in a bowl, gradually adding chocolate mixture and cocoa powder, until soft peaks form. Add the jam and gently fold to marble.
Step 5
Use an 8cm round cutter to cut 3 discs from each layer of sponge cake.
Step 6
Divide the chocolate mixture evenly among serving glasses. Top with the cake and jelly. Spoon over the vanilla cream. Place in the fridge for 3 hours or overnight to chill. Top with raspberries, blueberries and cherries and dust with extra cocoa powder to serve.
Prep time25 mins25 minutes, + 8 hours chilling time
+ 8 hours chilling time
Ingredients
85g pkt raspberry-flavoured jelly crystals
200g Nestlé Plaistowe Dark Chocolate, chopped
600ml thickened cream
395g can Nestlé Sweetened Condensed Milk
2 tsp vanilla bean paste
2 tbs cocoa powder
2 tbs raspberry jam
450g pkt Coles Double Sponge Unfilled Cake
Raspberries, to serve
Blueberries, to serve
Cherries, halved if preferred, to serve
Cocoa powder, extra, to dust
Description
Give everyone their own sweet treat with these individual trifles. They get their delicious flavour from Nestlé basking essentials.
Method
Step 1
Prepare the jelly crystals following packet directions. Place in the fridge for 4 hours or until set. Cut into small pieces.
Step 2
Place the chocolate and 1/2 cup (125ml) cream in a saucepan over medium heat. Stir until the chocolate melts and the mixture is smooth. Transfer to a heatproof bowl. Place in the fridge for 1 hour to chill.
Step 3
Meanwhile, use an electric mixer to beat the sweetened condensed milk, vanilla and 300ml of the remaining cream in a bowl until soft peaks form. Cover and place in the fridge to chill.
Step 4
Use a clean electric mixer to beat the remaining cream in a bowl, gradually adding chocolate mixture and cocoa powder, until soft peaks form. Add the jam and gently fold to marble.
Step 5
Use an 8cm round cutter to cut 3 discs from each layer of sponge cake.
Step 6
Divide the chocolate mixture evenly among serving glasses. Top with the cake and jelly. Spoon over the vanilla cream. Place in the fridge for 3 hours or overnight to chill. Top with raspberries, blueberries and cherries and dust with extra cocoa powder to serve.
