Name: Raspberry, peach and chocolate mousse trifle
Cook time: 5 min
Total time: 5 min
Yield: 8
Ingredients: 85 gram packet raspberry jelly crystals; 1 cup boiling water; 200 millilitre cold water; 200 gram dark eating chocolate, chopped; 1/2 cup thickened cream; 1 egg, separated; 1 tablespoon sugar; 125 gram sponge finger biscuits (1/2 packet); 1/2 cup coffee-flavoured liquor; 1 punnet raspberries; 3 peaches, chopped; 1 cup thickened cream extra, whipped

Ingredients

85 gram packet raspberry jelly crystals

1 cup boiling water

200 millilitre cold water

200 gram dark eating chocolate, chopped

1/2 cup thickened cream

1 egg, separated

1 tablespoon sugar

125 gram sponge finger biscuits (1/2 packet)

1/2 cup coffee-flavoured liquor

1 punnet raspberries

3 peaches, chopped

1 cup thickened cream extra, whipped

Method

1.Place jelly sachet in a 500ml capacity jug. Add boiling water, stirring, to dissolve. Stir in cold water. Pour in a large bowl and chill for 20 minutes, until starting to set.

2.Combine chocolate and cream in a small saucepan. Stir over low heat 4-5 minutes, until smooth. Cool slightly.

3.In a small bowl, using an electric mixer, beat egg-white until frothy. Gradually add sugar, beating until sugar dissolves. Fold gently into chocolate mixture.

4.Arrange a layer of sponge fingers in a large serving bowl, slightly overlapping. Sprinkle with liqueur. Pour jelly over. Chill for 1 hour, until firm. Sprinkle half the raspberries and peaches over jelly. Spread evenly with chocolate mousse. Chill until firm.

5.Top with cream, remaining raspberries and the peaches. Chill until ready to serve.

This is best made a day in advance of serving. If you don’t want to use alcohol, replace the liqueur with fruit juice.
Note

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Ingredients

Method

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