Strawberry Trifle

Ingredients:

• 1 packet of strawberry jelly
• Vanilla custard, 1kg carton
• 2 punnets of fresh strawberries, green top removed and halved
• Strawberry coulis or sauce, 600g
• Sponge cake, 1 x 20cm, cut in half lengthwise so the sponge cake is thin
• Cream, 250ml whipped
• White chocolate, 250g
• Freeze-dried raspberries, to garnish
• Mini meringues, to garnish

Method :

To make the jelly layer

1. In a 20cm round trifle bowl, pour the cooled jelly liquid into the base of the bowl.
2. Add 1/3 of the fresh strawberries to the jelly mixture.
3. Wrap with glad wrap and chill in the fridge until set.

To make the white chocolate shards

1. Break the white chocolate into small pieces and add to a microwavable glass bowl.
2. Heat in the microwave until the chocolate has fully melted. Take care to heat it in 20 second intervals and stir in between so that the chocolate doesn't burn.
3. Remove from the microwave.
4. Line a baking tray with greaseproof paper.
5. Add a teaspoon of melted chocolate to the tray. Place your spoon on the round pile and slowly drag your spoon out so it creates a wing shape with a pointy tip that can go into the cream.
6. Do this until all the mixture is used and then place the tray in the fridge to cool until set.

Assemble the trifle

1. Once the jelly layer is set, remove from the fridge and start layering.
2. Add a layer of sponge cake.
3. Add a layer of custard.
4. Add a layer of strawberries - about 1/2 of the remaining strawberries.
5. Add a decent amount of strawberry sauce or coulis (if making from scratch) all over the strawberries, enough that it fully covers the strawberries.
6. Add another layer of fresh strawberries.
7. Add some whipped cream to the top of the pavlova.
8. Garnish with your white chocolate shards, mini meringues and freeze-dried raspberries.
9. Chill in the fridge until ready to serve and enjoy!