Anchor’s Raspberry Chocolate Trifle
This showstopper is easy-to-assemble with store-bought ingredients and will be a hit at Christmas - or any time!
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:
- Trifle dish
- Pitcher
- Bread knife
- Hand mixer
- Fine-mesh sieve
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 85g packet raspberry jelly crystals
- 1 cup boiling water
- 410g can raspberries in syrup
- 2 punnets fresh raspberries – reserve ½ a punnet for decorating
- 2-layer plain trifle sponge
- ½ cup raspberry jam
- 12 meringues – set aside 3 or 4 for decorating
- ½ cup chocolate drops or morsels
- ¾ cup dark chocolate morsels
- 1kg Anchor Custard
- 500ml Anchor Cream, whipped
- 1 Tbsp icing sugar
- 1 tsp vanilla essence
- Chocolate curls and freeze-dried raspberries for decorating - optional
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