Raspberry and hazelnut trifle
Ingredients Method 1.Place jelly crystals in a medium heatproof bowl. Pour 1 cup boiling water into bowl; stir until dissolved. Add 3/4 cup cold water; cool.
Ingredients
- 170 gram raspberry-flavoured jelly crystals
- 250 gram cream cheese, at room temperature
- 1/3 cup icing sugar
- 300 millilitre cream
- 1 1/2 tablespoon hazelnut liqueur
- 450 gram bought unfilled sponge-cake slabs, cut into 3 cm cubes
- 500 gram bought thick vanilla custard
- 1 cup roasted hazelnuts, coarsely chopped
- 300 gram packet frozen raspberries, partially thawed
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