CHOC BLACKBERRY CHRISTMAS TRIFLE
RECIPE DEVELOPED FOR WOOLWORTHS
2 x packets Woolworths Port Wine Jelly
1 x Woolworths Chocolate Mud Cake, sliced into squares
1 x packet Woolworths Mini Choc Sponge Rolls
1 x 600ml Woolworths Thickened Cream
2 tbs icing sugar
2 x 125g punnets fresh blackberries
Method
Step 1. Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve. Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3 cm cubes.
Step 2. Whip together the thickened cream and icing sugar until just firm peaks are achieved
Step 3. In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.