A trifle rich with Pistachio Papi spread, fresh summer berries, and creamy custard – it's guaranteed to be the star of your Christmas celebrations.
Ingredients
255g raspberry flavoured jelly crystals
125g raspberries
200g Pistachio Papi smooth spread
230g double vanilla sponge cake
225g Woolworths cream cheese, softened
1 1/2 cup thickened cream
1 tbs icing sugar mixture
1/2 cup vanilla custard
170g blackberries
250g strawberries, halved
100g fresh cherries
1 tbs pistachio kernels, roughly chopped
Directions
Step 1
Prepare jelly according to packet instructions and pour into a 3.7L trifle dish. Chill for 2 hours 30 minutes, or until just starting to set. Press half of the raspberries into the jelly mixture. Chill for a further 4 hours or until set.
Step 2
Place 2 tbs spread in a small microwave-safe bowl. Microwave on high for 20 seconds or until melted. Place sponge cake on a chopping board. Trim top to level, if necessary. Carefully cut the cake in half horizontally. Spread base of cake with pistachio spread. Sandwich with cake top. Cut into 3cm pieces.
Step 3
Using an electric hand mixer, beat cream cheese, 1/2 cup cream and icing sugar until smooth and thick. Add 1/4 cup pistachio spread and beat until just combined and just-stiff peaks form. Wash and dry beaters. Using the electric hand mixer, beat remaining cream until just firm peaks form. Add custard and beat until just-stiff peaks form.
Step 4
Arrange sponge pieces, blackberries, strawberries, cherries and remaining raspberries with dollops of cream mixtures into the trifle bowl over jelly. Place remaining spread in a small microwave-safe bowl. Microwave on high for 20 seconds or until melted. Drizzle over trifle and sprinkle with pistachios. Serve.
Reference: https://www.woolworths.com.au/shop/recipes/triple-pistachio-trifle