Wow your guests with this delightful Christmas Trifle that’s the perfect conclusion to your Christmas feast.
TIP: You can use any liqueur or fortified wine such as sherry in this recipe – or for a kid-friendly version, replace wine with cranberry or orange juice.
Trifles can be made a day ahead, keep covered in the fridge and decorate just before serving. Â
Ingredients
Method
Place jelly crystals in a large heatproof jug. Prepare according to packet directions. Cool. Pour evenly into six wine glasses (1½-cup capacity). Refrigerate for about 2 hours, or until set.
Meanwhile, melt chocolate in a heatproof bowl in the microwave on High (100%) for about 1 minute until just melted. Stir until smooth.
Cool slightly. Place yoghurt in a large heatproof bowl.
Microwave on High (100%) for about 40 seconds, or until warm. Whisk in chocolate until smooth.
Refrigerate for about 2 hours until cold and thickened. Stir in whipped cream and vanilla.
To assemble, cut jam rolls into 1cm-thick slices. Arrange over jelly in glasses. Drizzle evenly with wine. Spoon chocolate mixture evenly over jam rolls.
Serve topped with extra whipped cream and raspberries. Dust with icing sugar.
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