Double Choc Berry Trifle

Ingredients

• 225g store bought round sponge or fruit cake, split in half
• 170g raspberry jelly crystals, made to packet directions
• 500ml store bought thick vanilla custard, room temperature
• 290g pkt Nestlé Bakers’ Choice Dark Melts, melted
• 290g pkt Nestlé Bakers’ Choice Milk Melts, melted
• 395g Nestlé Highlander Sweetened Condensed Milk
• 125g raspberries
• 1250g strawberries, chopped
• 125g blueberries
• 215ml thickened cream

Method

1. Divide custard into two medium bowls, add melted dark chocolate melts into one bowl and whisk well. Add melted milk chocolate melts into other custard bowl, whisk well and set aside. Using an electric mixer, whip sweetened condensed milk and thickened cream into soft peaks.
2. Arrange half of sponge cake over the base of a 3 litre (12 cup) capacity serving dish. Spoon 3/4 of the prepared dark chocolate custard over the sponge base; top with 1/2 of the set jelly, 1/2 whipped cream mixture and 1/3 of the berries. Repeat, using sponge cake, all the milk chocolate custard, jelly, whipped cream mixture and 1/3 of berries.
3. Finish off with remaining dark chocolate custard and decorate with remaining berries. Dust with icing sugar if desired