little trifle cakes
Directions
- 1Start with a classic jam sponge roll.
- 2Cut the sponge roll into slices.
- 3Place the slices in a silicone mold.
- 4Drizzle with sherry or juice.
- 5Whisk whipping cream and dissolve gelatin powder in water.
- 6Combine Coles vanilla long life custard with the gelatin and fold in the cream.
- 7Pour custard over sponge and chill for one hour.
- 8Whip up the raspberry jelly and set aside to cool slightly.
- 9Pour raspberry jelly over the custard layer and chill again for four hours until set.
- 10Remove the cakes from the molds.
- 11Top with whipped cream and fresh raspberries.
Ingredients
- 1 package jam sponge roll
- 1 tablespoon sherry or juice
- 250 ml whipping cream
- 2 teaspoon gelatin powder
- 2 tablespoon water
- 1 litre vanilla long life custard
- 1 package raspberry jelly
- 12 fresh raspberries
Equipment
knifesilicone moldwhiskforkspoonpiping bag
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