By Michele 
Enhance your Christmas dessert spread by featuring these charming individual trifle cakes that are almost too beautiful to indulge in. Offering a sweet and uncomplicated twist to the traditional trifle, these petite delights, consisting of jelly and custard, encapsulate the quintessential Christmas trifle flavors in convenient single servings. Adorned with cream and a raspberry on top, they serve as both decorative delights and delectable treats.
While this make-ahead Christmas dessert recipe is straightforward to assemble, it’s crucial to note that these dainty cakes require a total of 5 hours to chill. Be sure not to leave their preparation to the last minute!
Ingredientes
- 4 Coles Mini Jam Sponge Rolls
- 80ml (1/3 cup) sweet sherry
- 125ml (1/2 cup) thickened cream
- 410ml (1 2/3 cups) Coles Vanilla Long-Life Custard
- 1 tbsp gelatine powder
- 85g pkt raspberry jelly crystals
- 250ml (1 cup) boiling water
- 300ml ctn double cream, whipped
- 36 fresh raspberries
Step 1: Preparing the Base
Slice each sponge roll into 9 pieces and arrange a slice at the bottom of each of the thirty-six 40ml silicone molds on a baking tray. Drizzle the slices with sherry.
Step 2: Whipping Cream and Preparing Custard
Whisk the thickened cream in a bowl until it forms firm peaks. In a separate large bowl, place the custard.
Step 3: Activating Gelatine
Combine 2 1/2 tbsp water with gelatine in a small microwave-safe bowl. Let it soak for 2 minutes, then stir to combine. Microwave for 20 seconds (avoid overdoing it). Whisk with a fork until the gelatine dissolves. Set aside to cool slightly.
Step 4: Combining and Setting
Fold the gelatine mixture into the custard, then fold in the whipped thickened cream. Pour the mixture into a jug and evenly distribute it over the cake slices, leaving a 5mm gap at the top of each mold. Allow it to set in the fridge for 1 hour.
Step 5: Preparing Jelly Layer
Place jelly crystals in a heatproof jug. Add boiling water and stir until the crystals dissolve. Let it cool for 15 minutes.
Step 6: Adding the Jelly Layer and Final Touches
Pour the jelly mixture over the custard layer and refrigerate for 4 hours until set. Use a small sharp knife to loosen the cakes around the edge of each mold. Unmold and place on a serving plate. Pipe a dollop of whipped double cream on top of each cake and garnish with a raspberry before serving.