Berry Trifle with Mousse Filling
cindy
ingredients
- 200g packaged sponge cake, chopped coarsely
- 85g packet strawberry jelly crystals.
- 1 cup (250ml) boiling water
- 1/2 Cup (125ml) cold water
- 500g packet frozen mixed berries
- 100g packet vanilla instant pudding mix
- 2 3/4 cup (680ml) cold milk
- 1/2 cup (125ml) thickened cream
- 2 tsp icing sugar
directions
- 1
Line bottom of deep round 2 litre (8 cup) serving dish with sponge to make the bottom of the trifle a flat surface.
- 2
Combine jelly crystals with the boiling water in a large jug. Stirring until jelly dissolves; stir in the cold water. Measure 3/4 cup of the frozen berries, cover: Reserve in refrigerator. Stir remaining berries into jelly mixture. Carefully pour jelly mixture onto sponge pieces without moving the sponge pieces. Cover; refrigerate about 2 hours or until jelly sets.
- 3
Sprinkle pudding mixture over milk in a large bowl.whisk until combined. Pour pudding mixture over set jelly; refrigerate, covered about 30 minutes or until pudding mixture sets.
- 4
Beat cream and sugar in a small bowl with electric mixer until soft peaks form. Using rubber spatula, spread over trifle; sprinkle with reserved drained berries.
Source: Anna
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