Berry and Chocolate Trifle

Berry and Chocolate Trifle

  • 4 hours 20 minutes prep time
  • 45 minutes cooking time
  • Serves 6
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INGREDIENTS

  • 500 g Freddy Hirsch What’s Cooking Raspberry Jelly
  • 1.4 L Boiling water
  • 1.4 L Cold water
  • 500 g Freddy Hirsch What’s Cooking Easy Baking Batter
  • 45 ml (3 tbsp) Cocoa powder
  • 2 Eggs
  • 125 ml (1/2 cup) Milk
  • 125 ml (1/2 cup) Sunflower oil
  • 125 ml (1/2 cup) Water
  • 500 g Freddy Hirsch What’s Cooking Chocolate flavoured mousse
  • 1 L Milk

METHOD

  1. In a large bowl, combine the Freddy Hirsch What’s Cooking Raspberry Jelly with 1.4 L boiling and 1.4 L cold water and mix well. Leave in the fridge to set for 4 hours. Cut the set jelly roughly into cubes.
  2. Preheat the oven to 160℃ . Prepare a 25 x 20 cm rectangular pan by lining it with baking paper and spraying it with non-stick cooking spray.
  3. Combine the Freddy Hirsch What’s cooking Custard Powder together in a large bowl. Mix the eggs with wet ingredients (125 ml milk, 125 ml sunflower oil, 125 ml water) in a medium bowl. Add the wet ingredients to the dry ingredients and mix well.
  4. Pour the batter into the prepared tin and bake for 40 minutes or until a skewer comes out clean. Remove from the oven and allow to cool.
  5. In a large bowl combine the Freddy Hirsch What’s Cooking Custard Powder with the 2 L milk and mix well.
  6. In a large bowl combine the Freddy Hirsch What’s Cooking Chocolate Flavoured Mousse with the 1 L milk and mix well. Scoop the chocolate mouse in a piping bag fitted with star nozzle
  7. Slice the cake with a 10 cm diameter cookie cutter, 6 rounds out. Slice each round in half
  8. Layer in 6 medium sized jars; a layer of cake, followed by a layer of custard, followed by a layer of raspberry jelly. Repeat. Pipe the trifle with chocolate mousse on top and decorate with chocolate shavings and fresh berries

Freddy Hirsch products used in this recipe:

Freddy Hirsch What’s Cooking Raspberry Jelly

Freddy Hirsch What’s Cooking Chocolate flavoured mousse