Raspberry & Cream Christmas Trifle

1.Prepare the Jelly Layer: Dissolve raspberry jelly in 300ml boiling water. Stir until fully dissolved. Add 100ml cold water. Place 250g raspberries into a trifle bowl or six individual glasses. Pour jelly around the fruit. Refrigerate for 1-2 hours until set.
2.Add the Sponge: Cut the sponge into 2cm cubes. Spread lightly with raspberry jam. Place over the jelly layer. Spoon over sherry if using.
3.Add Custard: Spoon the vanilla custard evenly over the sponge. Chill for 30 minutes.
4.Whip the Cream: Whip the cream with icing sugar and vanilla until soft peaks form. Spread a thick layer over the custard.
5.Decorate: Pipe or spoon a cream rosette in the centre. Arrange fresh raspberries. Finish with white chocolate curls (optional).

Instructions

1.Prepare the Jelly Layer: Dissolve raspberry jelly in 300ml boiling water. Stir until fully dissolved. Add 100ml cold water. Place 250g raspberries into a trifle bowl or six individual glasses. Pour jelly around the fruit. Refrigerate for 1-2 hours until set.
2.Add the Sponge: Cut the sponge into 2cm cubes. Spread lightly with raspberry jam. Place over the jelly layer. Spoon over sherry if using.
3.Add Custard: Spoon the vanilla custard evenly over the sponge. Chill for 30 minutes.
4.Whip the Cream: Whip the cream with icing sugar and vanilla until soft peaks form. Spread a thick layer over the custard.
5.Decorate: Pipe or spoon a cream rosette in the centre. Arrange fresh raspberries. Finish with white chocolate curls (optional).