This family friendly rocky road trifle will be a hit with adults and kids alike. The jelly, chocolate sponge and marshmallow layers have all the flavours of rocky road - just delicious!
Ingredients
- 2 x 85g raspberry jelly
- 375g mini chocolate sponge rolls
- 280g white and pink marshmallows
- 300ml thickened cream, whipped until stiff
- Mini marshmallows, to decorate
- Glace cherries, to decorate
- Chopped nuts, to decorate
- Grated chocolate, to decorate
Method
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Step 1Make jelly according to packet instructions. Pour into a deep 18cm x 28cm glass baking dish and refrigerate until set.
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Step 2Slice chocolate sponge rolls into 1cm slices. Layer over set jelly.
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Step 3Place marshmallows in a small metal bowl over a saucepan of simmering water. Stir occasionally until melted and smooth. Working quickly before it starts to harden, pour over sponge rolls and smooth into an even layer. Refrigerate until ready to serve.
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Step 4Just prior to serving, add a thick layer of whipped cream. Garnish with mini marshmallows, glace cherries, chopped nuts and grated dark chocolate.
Recipe Notes
(Plus setting time).
You can use regular chocolate sponge, but I like the mini ones because you can do a border of them sitting upright in the jelly which looks extra fun in a glass dish.
Recipe and photo by Greer Worsley.
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