Chocolate Raspberry Trifle

Often I look at something I have made and think "I should take a photo of that so I can blog about it".  Sometimes I do and then it tastes really ordinary so I don't write about it.  Sometimes I don't and then it tastes fab, so I attempt to take a photo of the leftovers which never does it justice.  This is one of those examples.  S told me to take a photo and I agreed, then promptly forgot to do so.  So then I attempted to restyle the leftovers and make them look good and they didn't quite live up to the original.  You will just have to believe me that this is a dessert that looks brilliant and tastes even better.

This recipe was the result of leftovers after I had a bunch of friends over for a girls night.  One of my friends brought a chocolate sponge log which had been decorated like a caterpillar.  It didn't get eaten and after having one slice S decided that it needed something done to it to make it more edible - he then suggested a trifle.

For me a chocolate base needed raspberries to accompany it.  We toyed with the idea of chocolate custard, but went for vanilla and topped with cream, decorated with raspberries and shaved chocolate. We took the resulting chocolate, raspberry trifle to a party and after numerous admiring glances people got stuck in and it was confirmed as super delicious.

Trifle is a bit time consuming to make, but it is such a crowd pleaser and I think I can guarantee if you make this you won't have time to take a photo before everyone digs in - oh and it will look a whole lot nicer than this!

Chocolate Raspberry Trifle

chocolate sponge roll
1/4 cup kirch
raspberry syrup (it is like a super thick cordial, some specialty delis have it - this is definitely an optional extra)
1/2 cup frozen or fresh raspberries
2 x packets of raspberry jelly
4 heaped dessert spoons custard powder
3 dessert spoons caster sugar
2 cans (385ml per can) evaporated milk
1 teaspoon vanilla
250ml thickened cream
extra raspberries and shaved chocolate to decorate

Cut sponge into 2cm thick slices and arrange on the bottom of a trifle dish.  You probably won't need to use the whole sponge roll, and you can pile up more than one layer if you like but it is a better ratio with only one layer of cake.  Drizzle with the kirch and a little slurp of raspberry syrup (if using).  Sprinkle the raspberries over.

Make up the jelly to the directions on the packet, allow to cool a bit (but not solidify) then pour over the sponge and raspberries.  Put in the fridge to set (3-4 hours).

Make the custard by putting the custard powder and sugar in a small saucepan.  Add a little evaporated milk and stir over a low heat until the powder and sugar is dissolved.  Add the rest of the evaporated milk and the vanilla and stir over a medium heat till the custard starts to boil and thickens.  Take off the heat, put in a bowl, cover with glad wrap (actually touching the custard, it prevents a skin forming) and put in the fridge till almost cool, 30-50 minutes.  Spoon over set jelly and smooth out into an even layer.

Whip the cream till thick and holding ists shape, spoon over the custard layer, decorate with the extra raspberries and shaved chocolate if desired and refrigerate until serving time. 

The trifle can be served straight away but is best left at least a few hours if not overnight for all the flavours to meld.

NOTE: I did remake this recipe and take proper pictures which are here along with a step by step description of how to make a trifle.