Raspberry & Coffee Christmas Trifle
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.