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Rich chocolate, hazelnut and cherry trifle

Rich chocolate, hazelnut and cherry trifle

6
Points®
Total Time
5 hr 30 min
Prep
30 min
Cook
0 min
Serves
10
Difficulty
Moderate
Chocolate and hazelnut is an irresistible flavour for any dessert but when paired with fresh cherries, sponge cake and jelly it takes trifle to a show-stopper dessert.

Ingredients

Lite jelly, prepared

18 g, 2x9g sachets, raspberry flavoured

Un-iced plain sponge cake

225 g, 14x20cm

Chocolate hazelnut spread

2½ tbs

99% fat-free, plain Greek yoghurt, unsweetened

450 g

Extra light cream cheese

220 g

Vanilla bean extract, alcohol free

2 tsp

Granulated stevia sweetener

60 g, granulated (1/4 cup)

Liqueur

1 nip(s), hazelnut flavoured, (2tbs)

Cherries

400 g, halved, stones removed

Hazelnuts

¼ cup(s), coarsley chopped

Cherries

200 g, extra

Cocoa powder

1 tsp, to dust

Instructions

  1. Prepare jelly following packet instructions. Pour into a shallow container and chill for 3 hours or until thick and almost set.
  2. Cut sponge cake in half horizontally. Spread cut-side of one half with chocolate spread, then top with remaining half. Cut in half lengthways, then cut into 1.5cm small strips.
  3. Using a food processor, process yoghurt, cream cheese, vanilla extract and stevia until smooth.
  4. Arrange sponge slices over base of a 1.5L (6-cup) capacity glass dish. Drizzle liqueur over sponge. Top with spoonfuls of jelly, then halved cherries. Spoon over yoghurt mixture. Chill until required.
  5. Top with hazelnut and extra whole cherries and dust with cocoa.

Notes

TIPS: Get ahead by making the trifle a day ahead, but top with cherries just before serving.No hazelnut liqueur? Use almond extract, which you’ll find in the baking aisle of the supermarket.

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