CHEESE­CAKE TRI­FLE WITH FRESH STRAW­BERRY JELLY

that's life (Australia) - - Devastating -

SERVES 8 TO 10 PREP: 50 MINS

• 2 x 250g blocks cream cheese,

chopped, at room tem­per­a­ture • 250g tub sour cream

• ⅓ cup caster sugar

• 1 tsp vanilla bean paste • 300ml tub thick­ened cream,

whipped

• 16 sponge fin­ger bis­cuits

• ¾ cup freshly squeezed

or­ange juice

• ¼ cup or­ange-flavoured

liqueur

• 250g pun­net straw­ber­ries,

halved

FRESH STRAW­BERRY JELLY

• 2 x 85g pack­ets straw­berry

flavour jelly crys­tals

• ¼ cup caster sugar

• 2 x 250g pun­nets fresh

straw­ber­ries, hulled

1 To make jelly, dis­solve jelly crys­tals and sugar in 1 cup of boil­ing wa­ter in a large heat­proof jug. Stir in

½ cup cold wa­ter. Process straw­ber­ries in a food pro­ces­sor un­til smooth.

Stir into jelly mix­ture.

2 Pour into a tri­fle dish (9-cup ca­pac­ity). Cover. Re­frig­er­ate for at least 4 hours, or un­til set.

3 Process cream cheese, sour cream, sugar and vanilla in same, clean food pro­ces­sor un­til smooth. Trans­fer to a large bowl.

Fold in the whipped cream un­til just com­bined.

4 Dip half the bis­cuits, one at a time, into com­bined juice and liqueur in a shal­low dish, for about 10 sec­onds, or un­til just soaked. Ar­range over jelly, trim­ming to fit.

5 Spoon over half the cheese­cake mix­ture. Smooth over the top. Re­peat lay­er­ing with the rest of the bis­cuits, juice and cheese­cake mix­ture. Smooth over top. Cover and re­frig­er­ate overnight.

6 Serve tri­fle topped with straw­ber­ries.

Tri­fle Re­frig­er­at­ing tri­fle overnight will al­low the bis­cuits to soften and flavours to de­velop. Any freshberries can be used – try black­ber­ries or rasp­ber­ries. For an al­co­hol-free ver­sion, re­place liqueur withjuice.

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