| | Choc-cherry trifles
Choc-cherry trifles
Choc-cherry trifles 4.3-5 9
  • Calories: 2334 kj
  • Fat: 35g
  • Carbohydrates: 45g

How to Make:

  1. Place port wine jelly crystals in a heatproof jug. Add 1 cup boiling water. Stir to dissolve crystals. Stir in 200ml cold water. Transfer mixture to a bowl. Refrigerate for 1 hour 30 minutes or until just beginning to set (it should have a thick, syrupy consistency). Repeat with strawberry jelly crystals.
  2. Arrange lamington pieces in six 1 1/2 cup capacity glasses. Drizzle with liqueur. Spoon port wine jelly on top. Top with cherries.
  3. Place cream and icing sugar in a bowl. Using an electric mixer, beat until soft peaks form. Top trifles with half the cream mixture. Top with strawberry jelly. Top with remaining cream mixture. Refrigerate for 1 hour. Top with chocolate. Serve.
Time for preparing:
6 min.


  • 85g packet Aeroplane Port Wine Delight jelly crystals
  • 85g packet Aeroplane Strawberry Surprise jelly crystals
  • 8 lamington fingers, cut into thirds
  • 1/4 cup Kahlua coffee liqueur
  • 415g can stoneless black cherries in syrup, drained
  • 2 cups thickened cream
  • 2 teaspoons icing sugar mixture
  • dark chocolate curls (see note), to serve