Mini raspberry and chocolate trifles

Chef: Goodall's
Prep: 20 mins
Cook: 40 mins
Mini raspberry and chocolate trifles

30ml of Creme De Cassis or sherry if you are a traditionalist

1 pack raspberry jelly

1 punnet fresh raspberries

Small bar of dark chocolate

250ml single cream

1 tsp Goodall’s vanilla essence

Small packet of sponge fingers

Make the jelly as per the pack instructions. In individual glasses or pots place a layer of fresh raspberries and pour the jelly mixture over it.  Place in the fridge and leave to firm up. Once firm remove the pots from the fridge. Soak your sponge fingers in a little diluted crème de cassis and layer on top of the jelly. Then add a layer of fresh raspberries.

Whisk your cream and vanilla together until it forms soft peaks and add a layer. Scraping the underside of the chocolate bar will give you chocolate shavings.  Add a layer.

Depending on the size of your glass or pot keep layering until you reach the top. Finishing with a layer of cream and decorating with fresh raspberries and some chocolate shavings


Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Chocolate, Fruit, Alcohol

Recipe Type
Cakes & Baking, Dessert

Level of Difficulty

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