Cadbury Chocolate, raspberry & mint Christmas trifle Recipe

Recipes by Cadbury

Time Span
90 mins
Servings
8 Servings

    INGREDIENTS

  • 85 g raspberry jelly packet
  • 400 g chocolate madeira cake (un-iced), shop-bought cut into 2 cm cubes
  • 125 ml Irish cream liqueur or sherry
  • 2 cups raspberries
  • 1 large handful of mint leaves , shredded, plus extra leaves to serve
  • 200 g CADBURY DAIRY MILK Peppermint Chocolate block, roughly chopped
  • 2 250 g PHILADELPHIA Original Cream Cheese Block , softened
  • 85 g icing sugar
  • 375 ml thickened cream
  • 2 tsps. vanilla bean paste

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TIME

Blue Clock
  • PREP TIME 20 min
  • COOK TIME 90 min

METHOD

  • 1

    Make the jelly according to packet instructions, pour into a shallow dish and chill until set.

  • 2

    For the vanilla cream, beat PHILADELPHIA cream, icing sugar, thickened cream and vanilla with an electric mixer until smooth and thick.

  • 3

    Scatter half of the cake over the base of a 2.5-litre serving bowl and drizzle with half of the liqueur. Dollop with half of the PHILLY mixture, all of the jelly, half of the raspberries, all of the shredded mint and half of the chocolate. Then layer with the remaining cake and liqueur, PHILLY mixture, raspberries and chocolate. Sprinkle with the extra mint. Refrigerate until required.

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  • PER SERVING

      • 0

    % of your Guideline Daily Amount (GDA). To be enjoyed as part of a healthy, active lifestyle.

    TYPICAL VALUES PER SERVING

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