Choc Blackberry Christmas Trifle

Ingredients

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Method

1. Add the Port Wine Jelly into a medium glass container. Add in 500ml of boiling water and mix to dissolve.
2. Place in fridge to set for 4 hours or overnight. Once set, cut into large 3 by 3cm cubes.
3. Whip together the thickened cream and icing sugar until just firm peaks are achieved.
4. In a trifle dish, layer in the elements of your trifle, I like to start with mud cake as the base layer, a layer of whipped cream, then jelly cubes, sponge roll and top with more whipped cream and garnish with blackberries.