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Yvonne Cobb's Christmas Trifle

Ingredients

  • 1x Cherry Jelly Cubes
  • 1x Tinned Cherries
  • 1L x Double Cream (whipped)
  • 3x Cap-fulls Amaretto (optional)
  • 1x Chocolate Yule Log (chopped)
  • 3-4x Mince Pies (chopped)
  • 10x Chocolate Coins
  • 1L x fresh custard
  • 3x Kiwi (peeled & sliced)

Toppings

  • 1x bar of dark chocolate (for trees)
  • 1x bar of white chocolate (for trees)
  • 1x Pomegranate (optional)
  • Dash of passionfruit coulis (optional)
  • Edible gold spray (optional)

Method

  1. Mix your Cherry Jelly according to the instructions on the pack, and pour into the base of a large trifle bowl.
  2. Add in the tin of cherries to your jelly base, and leave your base in the fridge for a minimum of 3-4 hours, to allow your jelly to set.
  3. Whip your double cream, then add the amaretto and chopped mince pies, and gently blend them into the cream.
  4. Melt 1 bar of dark chocolate and pipe your Christmas tree onto a flat baking paper, and leave in fridge to set.
  5. When the jelly is set, carefully place your kiwi slices around the edge of your dish. Then lay half of the sliced chocolate yule on top of your jelly, and top with some chocolate coins.
  6. Add half of your cream mixture on top for the next layer.
  7. Then add your custard layer - make sure it's cool before layering.
  8. Top this with the other half of your chocolate yule log slices, and finish off with the final half of your whipped cream mix.
  9. Then you can add your optional toppings (passionfruit coulis, edible gold & pomegranate seeds), along with your chocolate trees.

Chocolate Christmas Trees

  1. Melt your dark chocolate and then pipe it onto a flat piece of baking paper, in the shape of a Christmas tree.
  2. Leave them in the fridge to and set before dressing your trifle.