Layer upon layer of deliciousness, this trifle recipe is a must for your Christmas feast.
Combine the jelly and hot water (according to packed instructions) for place in the bowl of a 3.5L trifle dish and chill for 2 hours to set.
Whip the creams then spread 1/3 over the jelly.
Cut the cake into 1.5cm slices then arrange half on top of the cream. Drizzle over half the espresso.
Sprinkle over ½ tsp cinnamon.
Spread over half the chocolate custard.
Scatter over the pitted cherries.
Repeat layering of cream, cake, coffee, cinnamon and custard.
Top with remaining third of the cream then scatter over the cherries, remaining cinnamon and the dark chocolate.
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