Easy Christmas trifle wreath


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

For the easiest-ever no-cook Christmas dessert you can’t beat this trifle wreath made from jelly, sponge rolls, custard and cream.

10 Ingredients

  • 85g packet Aeroplane Original Raspberry jelly crystals

  • 600ml thickened cream

  • 1 cup double thick vanilla custard

  • 2 1/2 x 400g jam sponge rolls, cut into 1cm thick slices

  • 2 tbsp sweet apera (sherry)

  • Mini meringues, to decorate

  • Spearmint leaves, to decorate

  • Fresh raspberries, to decorate

  • Crushed candy canes, to decorate

  • Silver cachous, to decorate

4 Method Steps

  • Step 1

    Make jelly

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    (85g packet Aeroplane Original Raspberry jelly crystals) following packet directions. Pour into a 15cm square plastic container. Refrigerate for 4 hours or until set.

  • Step 2

    Carefully turn jelly out onto a board. Cut into squares. Return to refrigerator until required.

  • Step 3

    Using an electric mixer, beat cream (600ml thickened cream) and 2/3 cup custard together until just-firm peaks form. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle. Using picture as a guide, pipe cream mixture onto 1 side of 1 slice of sponge. Place on a 30cm round serving platter. Repeat with remaining cream mixture and sponge slices, standing sponge slices upright on platter. Drizzle sponge wreath with apera (2 tbsp sweet apera (sherry)).

  • Step 4

    Spoon remaining custard onto wreath. Decorate with jelly cubes, meringues (Mini meringues, to decorate), spearmint leaves (Spearmint leaves, to decorate), raspberries (Fresh raspberries, to decorate), candy cane (Crushed candy canes, to decorate) and cachous (Silver cachous, to decorate). Serve.

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Recipe Notes

  • You’ll need a piping bag and a 2cm fluted nozzle for this recipe. 
  •  This recipe requires 4 hours refrigeration. 
Image by Brett Stevens

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