These decadent jelly trifles are delightful to look at, and even better to eat! Note: Prep time excludes 5 hours chilling.
- 125 g punnet raspberries
- 2½ tbsps raspberry jelly crystals
- ½ cup boiling water, plus 2 tbsps extra
- 100 ml cold water
- 250 g strawberries, plus extra to serve
- ¼ cup icing sugar
- 2 tsps powdered gelatin
- 1 egg white
- ¾ cup thickened cream, whipped to soft peaks
Place 6 x 1¼-cup serving glasses on a tray. Divide raspberries between glasses. In a small heatproof bowl, combine jelly crystals and boiling water. Stir until crystals dissolve. Stir in the cold water. Pour jelly into prepared glasses. Chill 2 hours or until set.
Meanwhile, in a small food processor, pulse strawberries and icing sugar until smooth. In a small jug, combine gelatin and extra boiling water until gelatin dissolves, then stir into strawberry mixture. Set aside 5 mins.
In a bowl using an electric mixer. Beat egg white until firm peaks.
Fold whipped cream into strawberry mixture. In two batches, fold egg white into strawberry mixture over jelly in prepared glasses. Chill 3 hours or until set. Serve topped with extra strawberries.