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Christmas Sahleb Trifle

Try this delightful Christmas trifle!


  • 2x 85gm packets strawberry jelly crystals

  • 1/14 cup boiling water

  • 300gm light fruit cake cut into 3cm cubes

  • 2 tablespoon brandy

  • 2 cup sahleb

  • 1/2 cup fresh or frozen raspberries

  • 80g fresh strawberries, hulled & sliced

  • 150ml thickened cream

  • 1 teaspoon icing sugar

  • 50gm white chocolate grated


  • 1.

    Place jelly crystals in a heat proof bowl. Add boiling water, stir & dissolve crystals. stir in 200ml cold water. refrigerate for 1 hour to set.

  • 2.

    Arrange cake in a glass serving bowl. Drizzle with brandy. Spoon 1/2 jelly over the top, then top with sahleb. Sprinkle with raspberries & strawberries. Spoon remaining jelly over top. Refrigerate covered overnight.

  • 3.

    Beat cream & sugar until soft peaks form. Fold through white chocolate. Spoon mixture over trifle. Top with raspberries & strawberries and serve.

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