After a show-stopping dessert for Christmas? Look no further than this double choc berry trifle. Featuring fruity and chocolatey layers of goodness, each mouthful will wow your guests.
Serves2020
Prep time30 mins30 minutes, + setting time
+ setting time
Ingredients
2 x 85g pkts raspberry-flavoured jelly crystals
500ml thick vanilla custard, at room temperature
290g pkt Nestlé Bakers’ Choice Dark Choc Melts, melted
540g Coles Make at Home White Mud Cake, split horizontally
125g raspberries
250g strawberries, halved
125g blueberries
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 following packet directions. Place in the fridge until set.
Step 2
Divide the custard evenly between 2 medium bowls. Add the melted dark chocolate to 1 bowl and whisk until well combined. Add the melted milk chocolate to the remaining bowl and whisk until well combined.
Step 3
Use an electric mixer to beat the condensed milk and thickened cream in a bowl until soft peaks form.
Step 4
Arrange 1 cake layer in the base of a 12-cup (3L) glass serving dish. Spoon over three-quarters of the dark chocolate mixture. Top with half the jelly, half the cream mixture and half the combined berries. Top with the remaining cake layer. Spoon over the milk chocolate mixture and top with the remaining jelly.
Step 5
Spoon over the remaining cream mixture. Top with remaining combined berries. Drizzle with the remaining dark chocolate mixture to serve.
