Choc Blackberry Christmas Trifle

Name: Choc Blackberry Christmas Trifle
Prep time: 10 min
Yield: 15–20
Ingredients: 2 x packets Woolworths Port wine jelly; 1 x 600ml Woolworths thickened cream; 2 tbs icing sugar; 1 x Woolworths chocolate mud cake, sliced into squares; 1 x packet Woolworths mini choc sponge rolls; 2 x 125g punnets fresh blackberries

Created with Woolworths (opens in a new tab)

This Choc Blackberry Christmas Trifle recipe is made with simple store bought ingredients but will be sure to delight each Christmas.

Serves: 15–20
Prep: 10 mins plus 4 hrs setting
Cook: No cook
Difficulty: Super Easy
Ahead: Start a day ahead

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Ingredients

2 x packets Woolworths Port wine jelly
1 x 600ml Woolworths thickened cream
2 tbs icing sugar
1 x Woolworths chocolate mud cake, sliced into squares
1 x packet Woolworths mini choc sponge rolls
2 x 125g punnets fresh blackberries

Method

Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve.
Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3cm cubes.
Whip together the thickened cream and icing sugar until just firm peaks are achieved.
In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.