Name: Orange curd and raspberry trifle
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 85 gram packet raspberry jelly; 600 millilitre thickened cream, whipped; 3 cup orange curd, chilled, lightly beaten; 2 oranges, juiced; 10 savoiardi (sponge finger biscuits); 250 gram fresh or partially thawed frozen raspberries; 1/3 cup (50g) unsalted pistachio kernels, toasted, chopped

Ingredients

85 gram packet raspberry jelly

600 millilitre thickened cream, whipped

3 cup orange curd, chilled, lightly beaten

2 oranges, juiced

10 savoiardi (sponge finger biscuits)

250 gram fresh or partially thawed frozen raspberries

1/3 cup (50g) unsalted pistachio kernels, toasted, chopped

Method

1.Make jelly according to packet directions. Pour jelly mixture into a 10 cup-capacity glass serving bowl. Chill for 1-2 hrs, until set.

2.Spoon half of cream over jelly. Top with three-quarters of curd. Place orange juice in a bowl. Dip savoiardi in orange juice and arrange on top of curd, breaking to fit if necessary. Top with remaining cream.

3.Drizzle remaining curd over cream. Arrange raspberries on top. Chill for 6 hrs, to allow sponge fingers to soften and flavors to infuse.

4. Scatter pistachio over trifle and serve.

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Ingredients

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