Classic Christmas trifle

This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!

Classic Christmas trifle

Ingredients
  1. 2 x packets raspberry jelly crystals
  2. 500 gram small strawberries
  3. 250 gram raspberries
  4. 200 gram sponge cake, cut into 3cm cubes
  5. 1/3 cup (80ml) sweet sherry
  6. 500 gram mascarpone cheese
  7. 2 x 500g cartons vanilla bean custard (see tips)
  8. 600 millilitre thickened (heavy) cream
  9. 2 tablespoon icing sugar (confectioners' sugar)
  10. 2 tablespoon flaked natural almonds, roasted

Method
  • Make jelly according to directions on packet; pour into a 3 litre (12-cup) glass serving bowl.
  • Cut 250g of the strawberries in half; add to the jelly with half the raspberries. Refrigerate for 1 hour or until jelly is almost set.
  • Place cake in a medium bowl, sprinkle with sherry; toss to coat.