2Punnet Strawberriesone halved leaving the stems intact, the other hulled and halved
2tbsCaster Sugar
60gShelled hazelnutsroughly chopped
100gCaster sugar
1Christmas fruit cakesee note
3tspChambord liquor
1LThick Custardsee note
600mlthickened cream
1tspVanilla bean paste
1Punnet Raspberries
Icing sugar for dusting
Instructions
Prepare the jelly as per the packet instructions and careflly pour into the bottom of a trifle bowl approximately 20cm in diameter. Add half the punnet of blueberries to the jelly liquid then place in the fridge to set for 3hrs or overnight.
Meanwhile, place the punnet of strawberries which you have hulled and halved in a bowl with 1 tbs of caster sugar and leave to macerate at room temperate for at least an hour.
To make the praline; place a sheet of baking paper onto a baking tray. Spread the hazelnuts over the paper. Heat the caster sugar in a pan over medium heat without stirring. Once the sugar dissolves and liquid turns a deep brown caramel colour remove from heat.Pour the mixture over the hazelnuts. Allow the caramel to cool and set hard, then break into large shards.
Cut the Christmas fruit cake into squares and arrange the squares over the jelly. Press down gently and then drizzle over the liquor.
Spoon over the macerated strawberries, then carefully pour over the custard.
Whip the cream with the vanilla and 1tbs of caster sugar until soft peaks form. Gently spoon the cream over the custard making a high mound in the centre.
arrange the halved strawberries all around the edge of the trifl bowl, cut side out.
Garnish with raspberries, remaining blueberries and the hazelnut praline shards. Dust with icing sugar.
Notes
Have you made this recipe? Don't forget to share on Instagram @Mrsfoodiemumma using the hashtag #mrsfoodiemumma*Christmas fruit Cake is from Bakers delight; you can substitute fruit cake for sponge cake if you prefer.*For the custard make sure its a good quality thick custard; Ive used Paul's brand.