Chocolate Sponge Roll & Strawberry Trifle
Place jelly and 11/2 cups boiling water into a bowl and stir until crystals dissolve. Add 3/4 cup cold water and stir until combined.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.supervalue.co.nz.
Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Trifle bowl
- Lamington pan
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Stove
- Refrigerator
Ingredients
- 600ml thickened cream
- 100g chocolate-coated honeycomb bars, roughly chopped
- 2 punnets strawberries, hulled
- 125g raspberries
- 85g strawberry flavoured jelly crystals
- 1/2 cup strawberry jam
- 2 cups chocolate custard
- 800g chocolate sponge rolls, cut into 2cm-thick slices
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