Raspberry and Hazelnut Trifle
9 hours 25 minutes
This decadent trifle using buttery hazelnut cake, mascarpone cream and fresh raspberries is a favourite for Christmas and birthdays in our family. I use a hazelnut cake I buy from my local baker. You can also use almond cake or a plain sponge or buttercake. The mascarpone can be replaced with spreadable cream cheese, if you prefer.
1 person made this
Ingredients
Serves: 10
- 1 (85g) packet raspberry jelly
- 600ml thickened cream
- 1/3 cup icing sugar
- 2 teaspoons vanilla bean paste
- 500g mascarpone cheese
- 300g fresh raspberries
- 250g bought hazelnut cake, cut into 4cm pieces
- 1/4 cup coffee-flavoured liqueur
- 1/3 cup roasted hazelnuts, chopped
Directions
Preparation:25min ›
Extra time:9hours chilling ›
Ready in:9hours25min
- Make the jelly following packet directions. Refrigerate for 3 hours or until almost set (jelly will still be quite wobbly).
- Beat cream, icing sugar and vanilla in a large bowl, using an electric mixer until soft peaks form (2–3 minutes). On low speed, gradually beat in mascarpone (be careful not to overbeat or mixture will curdle).
- Scatter one-third of the fresh raspberries in a large glass serving bowl, then spoon half the jelly over. Top with half the cake and drizzle with half the liqueur. Sprinkle with half the nuts.
- Spoon half the mascarpone mixture over the cake, then repeat layering, finishing with mascarpone mixture. Cover and refrigerate for 6 hours or overnight for flavours to develop. Serve sprinkled with remaining raspberries and hazelnuts.
