Ingredients
- 2 packets (170g) raspberry flavoured jelly crystals
- 2 Tbsp powdered gelatine
- 250g strawberries, roughly chopped + extra to garnish
- 1kg vanilla custard
- 1 trifle sponge, cut into 2cm cubes
- 2 Tbsp orange juice
- 300ml Pams cream, whipped.
Method
- To make the jelly, dissolve jelly crystals and gelatine in 1 ½ cups of boiling water. Stir in 2 ½ cups of cold water, then pour a cup of the jelly into a 3L trifle bowl. Place in the fridge for 40 minutes or until set.
- Once set, place the cut strawberries on top and gently pour over the remaining jelly. Set aside in the fridge for 1 hour or until set.
- Spread the custard over the jelly in an even layer.
- Layer the sponge on top of the custard and drizzle over the orange juice.
- Spoon the whipped cream over the sponge and garnish with extra strawberries.
Top tip: Toasted sliced almonds and a dusting of icing sugar make a delicious finishing touch to this Christmas trifle.
