With luscious layers of cake, mousse and raspberries, this make-ahead chocolate trifle is truly tempting.


170g packet choc hazelnut mousse
600g round chocolate mud cake (see note 1)
3 cups frozen raspberries, thawed
1 tablespoon icing sugar mixture
1/3 cup hazelnut liqueur (optional, see note 2)
Fresh raspberries and roughly chopped dry roasted hazelnuts, to serve

Method Raspberry and hazelnut trifle


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1) Make mousse following packet directions.

2) Remove and discard icing from cake. Cut cake in half horizontally. Place raspberries and sugar in a bowl. Using a fork, lightly crush.

3) Spoon one-third chocolate mousse mixture into a 12 cup-capacity serving bowl. Top with 1 cake slice. Drizzle with half the liqueur, if using. Top with half the raspberry mixture. Repeat the layers. Top with remaining chocolate mousse mixture. Cover. Refrigerate overnight.

4) Top with raspberries and hazelnuts. Serve.

Note 1: We used a mud cake from the bakery section of the supermarket.
Note 2: You could replace the hazelnut liqueur with raspberry and cranberry juice.
Trifles are best assembled the day before serving to allow the flavours to develop and cakes to soften.
Trifles are suitable for all occasions, from barbecues to dinner parties.
Look for bowls and glasses with interesting shapes to add a little wow factor when serving.
Allow overnight refrigeration time.

Source: Taste.com.au
Photography by Ben Dearnley