Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 600milliliter thickened cream
- 100grams chocolate-coated honeycomb bars, roughly chopped
- 2 punnets strawberries, hulled
- 125grams raspberries
- 85grams strawberry flavoured jelly crystals
- 1/2 cup strawberry jam
- 2 cup chocolate custard
- 800grams chocolate sponge rolls, cut into 2cm-thick slices
Nutrition per serving
3450kJ
Protein
9.5grams
Sugars
75.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place jelly and 11/2 cups boiling water into a bowl and stir until crystals dissolve. Add 3/4 cup cold water and stir until combined. Pour into a lamington pan and cool. Cover pan with plastic wrap and refrigerate for 2 hours or until set.
Step 2 of 3
Place jam into a small saucepan over a medium heat. Cook, stirring occasionally, for 5 minutes or until softened. Pour into to a fine sieve over a small bowl, stirring with a spoon to strain. Cool.
Step 3 of 3
Using an electric beater, beat cream until firm peaks form. Place 1 row of sponge slices around the side a 10-cup capacity trifle bowl. Continue to fill centre with sponge cake up to top of sponge line. Drizzle jam over sponge cake. Roughly chop jelly with a flat edged knife and place over sponge. Top with one third of the berries, chocolate custard and cream, finishing with the remaining berries. Sprinkle with honeycomb and refrigerate for 30 minutes. Serve.
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