Classic Christmas trifle
This traditional Christmas dessert, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge is divine.
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Cooking tools:
- Glass serving bowl
- Refrigerator
- Mixing bowl
- Hand mixer
- Sifter
- Chef's knife
- Cutting board
- Spoon
- Kitchen scale
- Saucepan
- Kettle
- Measuring cup
Ingredients
- 2 x packets raspberry jelly crystals
- 500 grams small strawberries
- 250 grams raspberries
- 200 grams sponge cake, cut into 3cm cubes
- 1/3 cup (80ml) sweet sherry
- 500 grams mascarpone cheese
- 2 x 500g cartons vanilla bean custard (see tips)
- 600 millilitres thickened (heavy) cream
- 2 tablespoons icing sugar (confectioners' sugar)
- 2 tablespoons flaked natural almonds, roasted
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