A delicious treat for the whole family or a dessert to take to a barbecue.
Ingredients
- 18 lamingtons
- 170 g raspberry jelly
- 100 g Cottee's chocolate pudding mix
- 300 g thickened cream
- 2 tbs icing sugar
- 150 g Cherry Ripe chocolate bars
Method
-
Step 1Make the jelly according to packet instructions, then split it into two separate bowls. Chill in freezer for 45-60 minutes or until the mixture is just beginning to set.
-
Step 2Make chocolate pudding according to packet directions and refrigerate for 15-20 minutes.
-
Step 3Layer lamington fingers on base of a glass dessert bowl.
-
Step 4Pour one of the jelly mixtures over the top of the lamington fingers and refrigerate for approximately 30 minutes until fully set.
-
Step 5Remove the other jelly from freezer and refrigerate until needed.
-
Step 6Chop one Cherry Ripe bar into small bite size pieces and place over trifle.
-
Step 7Place second jelly mixture over the chopped Cherry Ripe.
-
Step 8Cover jelly with the chocolate pudding.
-
Step 9Whip cream and icing sugar until firm and pour over chocolate pudding and then top with the remaining chopped Cherry Ripe bars.
Recipe Notes
Chilling times may very depending on the temperature of your freezer and fridge.
For variation, you can also add morello cherries in the layering. You can also add another layer of lamington fingers, if desired.
This recipe was photographed by Greer Worsley for Australia's Best Recipes.
If you like the sound of this recipe, you might also like this Merry Mango Trifle.
Recipe Reviews (6)
JOIN THE CONVERSATION
Log in Register