Rocky road trifle
This decadent rocky road trifle combines two classic Christmas desserts together to create one of our most searched recipes.
Note: + Cooling, standing & 2 hours chilling time
- 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
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.
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.
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.
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.