We've turned your favourite festive dessert into a mouth-watering treat. This trifle jelly slice is guaranteed to be a hit.
- Serves16
- Cook time25 minutes
- Prep time10 minutes, + 15 mins cooling & 7 hours chilling time
Ingredients
- 100g butter
- 1 cup (220g) caster sugar
- 1 Coles Australian Free Range Egg
- 1/2 cup (75g) plain flour
- 1/2 cup (40g) desiccated coconut
- 1/4 cup (80g) raspberry jam
- 1 cup (250ml) milk
- 300ml thickened cream
- 2 tsp vanilla extract
- 40g butter, extra, chopped
- 4 Coles Australian Free Range Egg yolks
- 1/4 cup (35g) cornflour
- 125g raspberries
- 85g pkt raspberry-flavoured jelly crystals
- 400ml boiling water
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement) lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.Step 2
Use an electric mixer to beat the butter and half the sugar in a bowl until pale and creamy. Add the egg and beat until combined. Add flour and coconut and stir to combine. Spread over the base of the prepared pan. Bake for 15 mins or until golden. Set aside for 15 mins to cool. Spread evenly with the jam.Step 3
Combine the milk, cream, vanilla and extra butter in a medium saucepan over medium heat. Cook, stirring, for 3-5 mins or until mixture comes to a simmer. Remove from heat. Use a clean electric mixer to beat egg yolks and remaining sugar in a bowl until thick and pale. Add the cornflour and beat to combine. Gradually add milk mixture in a thin, steady stream until combined. Return mixture to pan. Place over low heat and cook, stirring constantly, for 5 mins or until custard thickens. Remove from heat. Stir in the raspberries. Pour evenly over the coconut base in the pan. Place in the fridge for 1 hour or until set.Step 4
Meanwhile, place the jelly crystals in a heatproof jug. Add boiling water and stir until jelly crystals dissolve. Place in the fridge for 1 hour or until thickened.Step 5
Pour the jelly over the custard layer in the pan. Return to the fridge for 6 hours or overnight until set. Cut into pieces to serve. Serve with raspberries.
Recipe tip
COOK. STORE. SAVE.
Try this trick for easy cutting: Dip a knife in hot water, wiping it clean before each slice, to stop it sticking.
Nutrition Information
PER SERVE
Energy: 1185kJ/283 Cals (14%), Protein: 3g (6%), Fat: 18g (26%), Sat fat: 11g (46%), Carb: 29g (9%), Sugar: 24g (27%), Fibre: 1g (3%), Sodium: 102mg (5%).
Raspberry trifle jelly slice
- Serves16
- Cook time25 minutes
- Prep time10 minutes, + 15 mins cooling & 7 hours chilling time
Ingredients
- 100g butter
- 1 cup (220g) caster sugar
- 1 Coles Australian Free Range Egg
- 1/2 cup (75g) plain flour
- 1/2 cup (40g) desiccated coconut
- 1/4 cup (80g) raspberry jam
- 1 cup (250ml) milk
- 300ml thickened cream
- 2 tsp vanilla extract
- 40g butter, extra, chopped
- 4 Coles Australian Free Range Egg yolks
- 1/4 cup (35g) cornflour
- 125g raspberries
- 85g pkt raspberry-flavoured jelly crystals
- 400ml boiling water
Description
We've turned your favourite festive dessert into a mouth-watering treat. This trifle jelly slice is guaranteed to be a hit.
Method
Step 1
Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement) lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.Step 2
Use an electric mixer to beat the butter and half the sugar in a bowl until pale and creamy. Add the egg and beat until combined. Add flour and coconut and stir to combine. Spread over the base of the prepared pan. Bake for 15 mins or until golden. Set aside for 15 mins to cool. Spread evenly with the jam.Step 3
Combine the milk, cream, vanilla and extra butter in a medium saucepan over medium heat. Cook, stirring, for 3-5 mins or until mixture comes to a simmer. Remove from heat. Use a clean electric mixer to beat egg yolks and remaining sugar in a bowl until thick and pale. Add the cornflour and beat to combine. Gradually add milk mixture in a thin, steady stream until combined. Return mixture to pan. Place over low heat and cook, stirring constantly, for 5 mins or until custard thickens. Remove from heat. Stir in the raspberries. Pour evenly over the coconut base in the pan. Place in the fridge for 1 hour or until set.Step 4
Meanwhile, place the jelly crystals in a heatproof jug. Add boiling water and stir until jelly crystals dissolve. Place in the fridge for 1 hour or until thickened.Step 5
Pour the jelly over the custard layer in the pan. Return to the fridge for 6 hours or overnight until set. Cut into pieces to serve. Serve with raspberries.