Mini Trifles

Mini Trifles


85g packet strawberry jelly crystals

85g packet lime jelly crystals

2 large granny smith apples, peeled

100g white chocolate, chopped

2 cups thickened cream

250g mascarpone

200g packet ginger kisses

½ cup apple juice

250g strawberries, finely diced

White chocolate stars

Mini sliver carchous

Gold edible glitter


  1. Make strawberry and lime jelly separately following packet instructions.
  2. Refrigerate for 1 hour or until just beginning to set (mixture should be a custard-like consistency).
  3. Cut apples length ways into 5mm thick slices on either side of core.
  4. Using a 3cm star shaped cutter, cut stars from apple.
  5. Add to each jelly. Stir to combine.
  6. Divide jelly among 8 x 340ml wine glasses (about ½ cup into each glass). Refrigerate for 4 hours or until set.
  7. Place chocolate and ½ cup cream in a microwave safe bowl. Microwave on high for 1 minute stirring it half way through. Set aside for 20 mins to cool.
  8. Place chocolate mixture, mascarpone and ½ cup remaining cream in a bowl.
  9. Using a whisk, whisk until soft peaks form (don’t over whisk).
  10. Spoon a little white chocolate cream over jelly in each glass.
  11. Top each with 1 ginger kiss and a drizzle of apple juice. Dollop each with remaining white chocolate cream. Refrigerate overnight or until white chocolate cream has set.
  12. Using an electric mixer, beat remaining cream until just firm peaks form. Dollop each trifle with whipped cream and sprinkle with strawberry. Press 1 chocolate star into the top of each trifle and sprinkle with cachous and glitter. Serve.


Print Recipe
Midwest Foods Dubbo