Rich chocolate, hazelnut and cherry trifle
6
Points®
Total time: 5 hr 30 min • Prep: 30 min • Cook: 0 min • Serves: 10 • Difficulty: Easy
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.
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