Strawberry rosé jelly and gingerbread trifle recipe Recipe | Better Homes & Gardens Australia
Loosen up the layers for a luscious-looking trifle. Wine-flavoured jelly, nougat cream, and gingerbread cake topped with cream, strawberries, and mint.
Ingredients
- JELLY
- 2 Tbsp powdered gelatine
- 1/3 cup water
- 2 x 250g punnets strawberries, hulled
- ½ cup caster sugar
- 750ml bottle rosé wine
- GINGERBREAD SPONGE
- 150g unsalted butter, chopped
- 175g molasses
- 2 cups self-raising flour
- 1 tsp bicarb soda
- 2 tsp ground ginger
- ½ tsp ground cloves
- 150g dark brown sugar
- 2 free-range eggs
- 1/3 cup Cointreau
- TOPPING
- 600ml thickened cream
- 2 tsp vanilla bean paste
- 250g tub sour cream
- 165g piece nougat, roughly chopped
- Fresh strawberries and small mint leaves, to decorate
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