This dessert is an impressive centrepiece on your festive table!

You can make it a day or two before.

Wrap the bowl tightly with plastic, so the cream layer doesn’t start to dry out.

We’ve used an 18cm glass trifle bowl.

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For the Jelly Layer

2 packs of raspberry jelly
2 punnets raspberries

Make the jelly as per pack directions.

Pour into a trifle bowl, cool slightly, and then add raspberries.

Place in the fridge to set.

For the Coffee Cream Layer

2 ½ cups cream
¼ cup icing sugar
4 tbsp instant coffee

Place all ingredients in the bowl of an electric beater.

Beat until soft peaks form and hold their shape a little – about 4 minutes.

Spoon over the jelly layer and even out with a spatula.

Place in the fridge for 45 minutes.

For the Vanilla Cream Layer

2 ½ cups cream
2 tsp vanilla extract

Beat together until soft peaks form and hold their shape a little bit.

Spoon over the coffee cream layer.

To Finish the Trifle

Pile raspberries, blackberries and blueberries on top of the trifle.

Refrigerate until ready to serve.