Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 85grams raspberry flavoured jelly crystals
- 1 cup water, boiled
- 100grams leftover light fruit cake, chopped
- 2tablespoons coffee liqueur
- 300milliliter pure cream
- 1/4 cup pure icing sugar
- 2tablespoons coffee liqueur
- 1/4 cup slivered almonds
- 1tablespoons cacao nibs
- 1/3 cup caster sugar
Description
Reuse leftover Christmas fruitcake to make indulgent mixed berry martini trifles with raspberry jelly, coffee cream and almond brittle.
Method
Step 1 of 5
To make the jelly, place jelly in a large heatproof jug. Add boiling water and 1 cup cold water, stirring until dissolved. Pour equally among 4 x 300ml glasses. Refrigerate for 2 hours or until jelly is set.
Step 2 of 5
Meanwhile, to make the almond brittle, line a baking tray with baking paper. Spread almonds and cacao nibs over the tray. Place sugar and 2 tbs cold water in a small saucepan over low heat. Cook, swirling pan occasionally, for 5 minutes or until sugar turns amber in colour. Remove pan from heat and immediately pour toffee over almond mixture. Set aside for 20 minutes to set. Break into pieces.
Step 3 of 5
Next, make the coffee cream. Using an electric mixer, beat cream and sifted icing sugar in a large bowl until soft peaks form. Reduce mixer speed, and beat in liqueur until just combined.
Step 4 of 5
Place cake in a medium bowl. Drizzle with liqueur, then toss to combine.
Step 5 of 5
Divide half of the coffee cream, then cake, among jellies. Top with remaining coffee cream. To serve, decorate with almond brittle pieces.
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