Ingredients
The following ingredients have 12 Servings
- 1 x 45g packet raspberry jelly crystals
- 1 x 20cm ready-made sponge cake
- 1 x 45g packet raspberry jelly
- 1 x 400g can evaporated milk
- 300mls thickened cream
- Whipped cream, to decorate
- Fresh raspberries, to decorate
- Raspberry or strawberry topping, to decorate
Instruction
- Prepare jelly according to packet instructions. Pour into an 20cm round, 8 cup capacity trifle bowl. Refrigerate for 2 hours or until set.
- Gently drop the sponge on top of the set jelly.
- In a clean bowl, start the flummery. Pour 250ml boiling water over jelly crystals and stir to dissolve. Refrigerate for 1 hour until the jelly is semi set.
- Beat the chilled evaporated milk for 3-5 minutes, until it is thick and has tripled in volume. Pour in the semi-set jelly. Whip to combine.
- Pour the flummery over the top of the sponge and smooth the top. Refrigerate for 4 hours or preferably overnight.
- To serve, decorate with piped whipped cream, scattered raspberries and a drizzle of raspberry sauce.
