CHOCOLATE AND RASPBERRY TRIFLE
Serves 10-12 Prep time 30 minutes (+ Refrigeration time)
2 x 85g packets raspberry-flavoured jelly crystals
500ml thickened cream
500ml good-quality thick vanilla custard
2 x 250g mini chocolate Swiss roll cakes, sliced 1½cm thick 375g raspberries
¼ cup (60ml) hazelnut liqueur (such as Frangelico)
Ferrero Rocher chocolates, for decorating
1 Make jellies following packet directions. Pour jelly mixture into a 6-cup capacity dish. Cover and refrigerate for several hours or until set.
2 Beat cream and custard in a medium bowl with an electric mixer until soft peaks form. 3 Place half the cake slices over the base and halfway up the side of a 3.5 litre (14-cup) glass serving dish. Sprinkle one-third of the raspberries over the cake. Sprinkle half the liqueur over the fruit and cake. Spoon half the jelly over the fruit, then top with half the cream mixture.
4 Lay the remaining cake slices on top of the cream mixture and up the side of the dish. Top with half the remaining raspberries, remaining liqueur, jelly and cream mixture.
5 Top with the remaining raspberries and Ferrero Rocher chocolates.