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Choc-Cherry Trifles

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Choc-cherry trifles

Choc-cherry trifles




  • 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


  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.

Notes & tips

  • Use a vegetable peeler to make chocolate curls.


Super Food Ideas - December 2008, Page 32

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