Ambrosia Trifle
Ingredients
Ambrosia
- 400 mls Cream
- 375 mls Yoghurt Mixed Berry
- 1 x 425g Can of Boysenberries drained, reserve juice
- 220 Grams Marshmallows cut in half, reserve ten for topping
- 50 grams Chocolate grated
Trifle
- 1 large Premade Sponge Cake
- 2 – 3 Cups Mixed Frozen Berries
- 1 Packet Raspberry Jelly made ahead
- Orange Liquor for the boysenberry juice optional
Topping
- Fresh strawberries
- Reserved Marshmallows
- A few frozen blueberries
- Chocolate grated
Instructions
- The day before prepare the jelly according to packet directions and pour into a square baking dish and allow to set completely before preparing trifle. The jelly should only be 1.5 cm high.
- On the day of preparation make the Ambrosia firstPrepare the marshmallows, slice them in half, drain the boysenberries (set aside the juice in a jug) and grate the chocolate.
- In a medium bowl pour in the cream and using electric beaters whip for 2-3 minutes on low to medium until the cream begins to froth or foam.
- Increase the speed to medium high and beat until the cream thickens and leaves a trail. Beat until soft peaks form, see below for details. Careful not to overbeat.
- Add to the cream the yoghurt and gently fold into the cream until well incorporatedAdd to this the chopped marshmallows, drained boysenberries and grated chocolate and gently combineSet aside in the refrigerator to keep cold while preparing the rest of the ingredients.
- Slice the sponge into 2-3 cm chunks, run a sharp knife through the jelly down and across to create 1 cm chunks.
- Add the reserved boysenberry juice to a jug, if adding a liquor add a small amount of this now.
- In a large 3.5L Trifle bowl add half the sponge chunks to cover the base of the bowl.
- Carefully pour over half the boysenberry juice until it has given some colour to the sponge but not so much it soaks it.
- Add the jelly squares all over the sponge pieces and half the frozen berries.
- Over this carefully spoon in half the Ambrosia, and spread with a spatula to smooth On top of this add the remaining sponge chunks, lightly pressing them down.
- Pour over the rest of the boysenberry juice, again not to soak just to colour and the remainder of the mixed frozen berries.
- Carefully spoon over the remainder of the Ambrosia and carefully spread this to cover the trifle.
- Place lightly covered in the refrigerator for 6 hours or overnight.
- When ready to serve slice up some fresh strawberries, the reserved marshmallows halved, a few frozen blueberries and grate some more chocolate to sprinkle over.
- Serve while cold.
Notes
Will keep for up to 2-3 days if covered and stored well in the refrigerator.