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

    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

    Preparation:25min  ›  Extra time:9hours chilling  ›  Ready in:9hours25min 

    1. Make the jelly following packet directions. Refrigerate for 3 hours or until almost set (jelly will still be quite wobbly).
    2. 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).
    3. 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.
    4. 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.

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