This simple cherry trifle has the flavours and colours of Christmas.
Method
Step 1
Place port wine jelly crystals in a heatproof jug. Add 1 cup boiling water. Stir to dissolve crystals. Stir in 200ml cold water. Transfer mixture to a bowl. Refrigerate for 1 hour 30 minutes or until just beginning to set (it should have a thick, syrupy consistency). Repeat with strawberry jelly crystals.
Step 2
Arrange lamington pieces in six 1 1/2 cup capacity glasses. Drizzle with liqueur. Spoon port wine jelly on top. Top with cherries.
Step 3
Place cream and icing sugar in a bowl. Using an electric mixer, beat until soft peaks form. Top trifles with half the cream mixture. Top with strawberry jelly. Top with remaining cream mixture. Refrigerate for 1 hour. Top with chocolate. Serve.
Ingredients (8)
• 85g Aeroplane Original Port Wine jelly crystals
• 85g Aeroplane Original Strawberry jelly crystals
• 8 lamington fingers, cut into thirds
• 1/4 cup Kahlua coffee liqueur
• 415g can stoneless black cherries in syrup, drained
• 2 cups thickened cream
• 2 tsp icing sugar mixture
• dark chocolate curls (see note), to serve
Allergens
Recipe may contain gluten, wheat, egg, sulphites and milk.
