Rocky road trifle
This decadent rocky road trifle combines two classic Christmas desserts together to create one of our most searched recipes.
Serves
20
Prep
20m
Note: + Cooling, standing & 2 hours chilling time
Cooking
10m
Ingredients
- 300g cherries, pitted
- 1/3 cup (75g) caster sugar
- 6 gelatine leaves
- 2kg Pauls Brandy Custard
- 540g Coles Make at Home Chocolate Mud Cake, cut into 4cm pieces
- 300ml thickened cream, whipped
- 190g pkt Coles Chocolate Almonds, halved
- 1 cup (50g) mini marshmallows
- 250g rose-flavoured Turkish delight, coarsely chopped
- Shaved dark chocolate, to serve
Method
STEP 1
Combine the cherries and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 8 mins or until the cherries collapse slightly and syrup thickens. Set aside to cool. Drain cherries, reserving the syrup.
STEP 2
Place gelatine in a bowl. Pour over enough cold water to cover. Set aside for 5 mins to soften. Drain and gently squeeze to remove any excess water. Transfer gelatine to a clean saucepan. Place over low heat until gelatine melts. Add custard and whisk until smooth. Transfer to a heatproof bowl. Cover. Chill for 2 hours or until almost set. Whisk until smooth.
STEP 3
Arrange half the cake in the base of a 12-cup (3L) glass serving dish. Spoon over cream and top with half the cherries, half the almond, half the marshmallows and one-third of the Turkish delight. Drizzle with a little of the reserved syrup. Spoon over half the custard mixture.
STEP 4
Top with the remaining cake, cherries and half the remaining Turkish delight. Drizzle with a little more reserved syrup. Spoon over remaining custard mixture. Top with the remaining Turkish delight, almond and marshmallows. Sprinkle with shaved chocolate to serve.
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.
