Christmas berry trifle Recipe

Christmas berry trifle Recipe

Christmas berry trifle Recipe

Elegant for christmas

Ingredients of Christmas berry trifle Recipe

200g (about 16) savoiardi (sponge finger biscuits)

2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals

1 tsp rosewater essence

80g unsalted pistachio kernels

4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais

500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)

2 tsp icing sugar mixture

Description of Christmas berry trifle Recipe

Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.

Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.

Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted.

Set aside to cool slightly. Coarsely chop.

Spoon the fromage frais over the jelly. Top with the mixed summer fruit.

Sprinkle with pistachios and dust with icing sugar to serve.

Notes & tips for Christmas berry trifle Recipe

Time plan tip: Prepare to the end of step 3 up to 1 day ahead. Place the pistachios in an airtight container. Continue to the end of step 4 up to 4 hours ahead. Cover and place in the fridge. Continue from step 5, just before serving.

Tip: Rosewater essence, which is used extensively in Middle Eastern and Indian desserts, is available from the baking section of Woolworths - you'll find it near the vanilla essence.

Christmas berry trifle Recipe

Preparation Time 20 - 260 minutes/Cooking Time 5 minutes

(serves 10)