Make these divine mini trifles with creamy custard, spiced cake and berry jelly in screw-top jars or takeaway containers.
These are even better the next day – the perfect, quick dessert to make in advance.
- 1 cup apple juice
- 1 tsp gelatine
- 1½ cup mixed berries, slightly crushed, plus extra for garnish
- 1-2 tsp rosewater
- 200g mascarpone
- 300ml custard (homemade or quality store-bought)
- 1 tbsp icing sugar
- 1-2 nips brandy
- 500g Christmas cake or leftover steamed pudding, cut into bite-size pieces
1 Heat ¼ cup of the apple juice and stir in the gelatine until dissolved and clear.
2 Add the remaining juice, crushed berries and rosewater, chill for 20-30 minutes until just starting to set or thicken, but still pourable.
3 Meanwhile, whisk together the mascarpone, custard, icing sugar and brandy, and chill. Arrange the cake pieces and brandy custard cream in rough layers, then spoon over the berry jelly, allowing it to flow through the layers. Chill for at least 3 hours or overnight. Top with extra berries to serve.