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Preparation time is 30minutes
Total time is 30minutes
Serve is for 15 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
15
- 2tablespoons gin
- 2tablespoons vermouth
- 2tablespoons Campari
- 170grams orange flavoured jelly
- 125grams raspberries
- 250grams blackberries
- 700grams Woolworths matured Christmas pudding, cut into 3cm pieces
- 500grams mascarpone
- 800grams thick vanilla custard
- 2tablespoons caster sugar
- 300milliliter thickened cream
- 1 orange, zested (to serve)
Description
Infuse the flavours of a negroni cocktail into your Christmas trifle this festive season with this easy recipe. This twist on trifle is sure to impress.
Method
Step 1 of 4
Combine gin, vermouth and Campari in a small jug and set aside. Place jelly in a large heatproof jug. Add 2 cups boiling water and whisk to dissolve jelly crystals. Add 1 1/2 cups cold water and stir to combine. Stir in half of the gin mixture. Carefully pour mixture into a 3.5L (14-cup capacity) trifle bowl. Stir in half of the raspberries and three-quarters of the blackberries. Refrigerate for 3 hours or until jelly is almost set.
Step 2 of 4
Meanwhile, place pudding in a bowl. Drizzle with remaining gin mixture and set aside to allow flavours to infuse.
Step 3 of 4
Using an electric mixer, beat mascarpone, custard and half of the sugar until soft peaks form. Spoon mascarpone mixture over jelly, then top with pudding mixture.
Step 4 of 4
Using an electric mixer, beat cream and remaining sugar until soft peaks form. Spoon cream mixture over pudding mixture. Serve trifle topped with remaining berries and orange zest.
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