Sparkling Berry Mimosa Trifle
Try out this trifle with a twist this year for your Christmas dessert. With berries, mimosa jelly and a touch of Aperol in there, it's sure to give festive fizz to all that try it!
Note: in addition to the 40mins preparation time listed above, you will also need to refrigerate your jelly for an hour and chill your completed trifle overnight.
500g strawberries, quartered, plus extra, to serve
250g raspberries, plus extra, to serve
450g un-iced madeira cake
2 Tbsp Aperol
900g double thick vanilla custard
1 Tbsp finely grated orange zest
600ml thickened cream
2 tsp pure icing sugar
2 tsp vanilla extract
1/2 cup Sunbeam Australian Blanched Almonds, roasted, roughly chopped
Raffaello chocolates, mini meringue kisses and white chocolate curls, to decorate
SPARKLING BERRY JELLY
4 x 85g pkts raspberry jelly crystals
4 cups boiling water
1 cup prosecco
1 cup cold water
1/3 cup caster sugar
1/3 cup water
2 Tbsp Aperol
For Sparkling berry jelly, put 2 packets of the jelly crystals in a large jug. Add 2 cups of boiling water and stir well to dissolve. Add half of the prosecco and 1/2 cup of cold water. Set aside to cool for 10 minutes, then refrigerate for 45 minutes or until mixture is thick and syrupy.
Pour jelly into base of a 4-litre (16-cup capacity) trifle dish. Top with half of the strawberries and raspberries, allowing them to sink into jelly. Refrigerate for 2 hours or until set.
Meanwhile, repeat jelly preparation with remaining jelly crystals, boiling water, prosecco and 1/2 cup cold water. Transfer to a heatproof bowl, set aside to cool for 10 minutes, then refrigerate for 1 hour or until jelly is almost set, but still slightly wobbly.
Trim brown edges off cake and cut crossways into 6 slices. Arrange slices, overlapping, on top of jelly in trifle dish. Drizzle with Aperol.
Combine custard and orange zest in a large bowl. Spoon over cake layer, allowing custard to fill any gaps. Top with remaining jelly and scatter with remaining berries. Cover and refrigerate overnight.
For Aperol syrup, put sugar and water in a small saucepan on low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 5 minutes or until syrup slightly thickens. Remove from heat, stir in Aperol and set aside to cool completely.
Just before serving, beat cream, icing sugar and vanilla until soft peaks form. Drizzle trifle with Aperol syrup, cream, extra berries, almonds, Raffaellos, meringue kisses and white chocolate curls.
Should a trifle be made the night before?
A trifle will test best if it is left overnight to chill and set. The flavours will mix and harmonise, and give you a delicious dessert to eat! Better yet, it will give your jelly enough time to properly set.
Will a trifle get soggy overnight?
The liquids within a trifle will soak into the cake and fruit components of your trifle when chilled overnight, however it should not make it soggy. After around three days, your trifle layers may get soggier and begin to disintegrate.
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