Raspberry hazelnut trifle

Ingredients (serves 8)
* 2 packets raspberry-flavoured jelly
* 1 mud cake - see related recipe
* 2 1/2 cups bought vanilla custard
* 1 cup toasted hazelnuts, roughly chopped
* 600ml thickened cream
* 1 tablespoon pure icing sugar
* 2 teaspoons hazelnut liqueur, optional
* 150g fresh or frozen raspberries


Method
1. Make jelly following packet directions. Pour into a shallow airtight container. Refrigerate for 3 hours or until just set. Roughly chop.
2. Slice reserved mud cake into 2cm x 6cm pieces. Arrange half the pieces over the base of a 12-cup capacity bowl. Top with jelly, custard and half the hazelnuts. Top with remaining cake pieces.
3. Using an electric mixer, whip cream, icing sugar and liqueur, if using, until soft peaks form. Spread over cake. Cover. Refrigerate overnight. Sprinkle with raspberries and remaining hazelnuts just before serving.

Notes & tips
* Trifle is best made a day before serving
* Variation You could replace the raspberry jelly with orange jelly and the fresh raspberries with segments of orange.

Source
Super Food Ideas - Page 26
Recipe by Emma Braz