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Orange Hazelnut Trifle

Orange Hazelnut Trifle
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Ingredients

2 x 85g Reduced Sugar Orange Jelly, or

Original Orange Jelly
2 x 450g Madeira sponge cake, cut into squares            
1/2 cup Orange Juice
1 x 800g can peach slices, drained but keeping the juice
2 cups whipped cream
50g hazelnuts, crushed
6 butternut snap or ginger nut biscuits, crushed

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Method untested

1. Make up jelly according to pack instructions and allow to cool but not quite set.

 

2. Place the sponge cake squares to form a pattern into the bottom of the glass bowl. Mix the peach juice and Cointreau together and poor over the cake squares. Lay the peaches around the top of the cake and top with the cooled jelly. Place into the fridge to set for 3-4 hours.

 

3. Mix together the cream, crushed hazelnuts and crushed biscuits and smooth the mixture over the top of the jelly. Put back into fridge and serve chilled, sprinkled with the other half of the hazelnuts.

 

 

*For a more adult twist on the trifle you can substitute the orange juice for Cointreau.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Jelly Recipes

Chef: Aeroplane Jelly

Tags: Dessert, Jelly, Kid Friendly

Rating:


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