Name: Christmas trifle cake
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 2 x 85g packets raspberry jelly crystals; 250 g small strawberries, halved; 120 g raspberries; 600 ml thickened cream; 1 tablespoon icing sugar; 900 g double thick vanilla bean custard; 1/3 cup (80ml) Cointreau; Extra raspberries and small strawberries, for serving; Sponge; 1 cup (150g) self-raising flour; 1 tablespoon cornflour; 2 teaspoons soft butter; 1/3 cup (80ml) boiling water; 4 eggs; 3/4 cup (165g) caster sugar

This British dessert makes for a beautiful table-topper come Christmas day.

Made with sponge cake, custard and jelly, and topped with bright seasonal berries, this festive favourite will leave guests begging for seconds.

This recipe was made in partnership with Kenwood, using the Kenwood Chef XL Titanium Mixer

Ingredients

2 x 85g packets raspberry jelly crystals

250 g small strawberries, halved

120 g raspberries

600 ml thickened cream

1 tablespoon icing sugar

900 g double thick vanilla bean custard

1/3 cup (80ml) Cointreau

Extra raspberries and small strawberries, for serving

Sponge

1 cup (150g) self-raising flour

1 tablespoon cornflour

2 teaspoons soft butter

1/3 cup (80ml) boiling water

4 eggs

3/4 cup (165g) caster sugar

Method

1.Make jelly according to directions of packet; pour into a 3 litre (12 cup) glass serving bowl. Sprinkle over strawberries and raspberries. Refrigerate for 2 hours or until set.

2.SPONGE: Meanwhile, preheat oven to 180°C (160’C fan forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper.

3.Sift self-raising flour and cornflour together three times. Combine butter and boiling water in a small jug.

4.With the whisk, beat eggs in Kenwood mixer for about 6 minutes or until thick, pale and tripled in volume. Gradually beat in sugar until dissolved.

5.Using folding tool, gradually fold in sifted flours. Pour combined butter and water down the side of the bowl and gently fold through. Spread mixture into prepared pan, spread to corners.

6.Bake for 20-25 minutes or until browned lightly and edge starts to shrink away from sides of the pan. Turn out sponge immediately, top-side up onto baking paper covered wire rack to cool.

7.Cut half the sponge into 3cm pieces and place into a medium bowl; sprinkle over the Cointreau (save remaining sponge or freeze for another use).

8.Using the whisk, beat thickened cream and icing sugar until firm peaks; fold in the custard.

9.Spoon two-thirds of the custard mixture over the jelly then arrange the Cointreau-soaked sponge on top.

10.Just before serving, top with remaining custard mixture and fresh raspberries.