Mini raspberry and chocolate trifles
Chef:
Goodall's
Prep:
20 mins
Cook:
40 mins
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
Serves
6
Preparation Time
20 minutes
Cooking Time
40 minutes
Main ingredients
Chocolate, Fruit, Alcohol
Recipe Type
Cakes & Baking, Dessert
Level of Difficulty
Fiddly
