raspberry jelly cheesecake trifle
serves 10 | prep 45 mins (+ cooling, 2 hours standing & 6 hours chilling) | cooking 5 mins
2 x 85g pkt raspberry jelly crystals
625ml (2½ cups) boiling water
375g fresh raspberries
8 savoiardi (sponge finger biscuits)
80ml (⅓ cup) raspberry liqueur
500g cream cheese, chopped, at room temperature
100g (½ cup) caster sugar
1 tsp vanilla extract
600ml ctn thickened cream
180g pkt white chocolate, melted, cooled
250g tub creme fraiche
3 tsp rosewater
Gold leaf and chocolate stars (see top tips), to decorate
raspberry coulis
250g (2 cups) frozen raspberries
55g (¼ cup) caster sugar
candied macadamias
55g (¼ cup) caster sugar
80g (¼ cup) unsalted roasted macadamias
1 Place jelly crystals in a heatproof bowl. Pour in boiling water and stir until crystals dissolve. Set aside for 1 hour to cool. Pour into a 20cm, 3.75L (15 cup) straight-sided trifle bowl. Add 250g raspberries. Place in the fridge for 4 hours to set.
2 Meanwhile, to make the raspberry coulis, place the frozen raspberries in a bowl and sprinkle with sugar. Set aside for 2 hours or until raspberries are thawed and sugar is dissolved. Use a fork to mash the mixture. Transfer to a fine sieve over a bowl. Use the back of a spoon to press as much juice as possible into the bowl. (You should have about 125ml (½ cup) strained coulis.) Discard seeds. Set aside.
3 Reserve half of the savoiardi. Cut each of the remaining savoiardi crossways into 4 pieces. Arrange cut savoiardi around inner side of the trifle bowl, side by side. Fill centre of the bowl with reserved savoiardi in a single layer, trimming to fit. Drizzle raspberry liqueur over the biscuits.
4 To make the cheesecake filling, use electric beaters to beat the cream cheese, sugar, vanilla and 250ml (1 cup) cream in a bowl until smooth and well combined. Gradually beat in the white chocolate until well combined and thickened slightly. Spoon over the biscuit layer. Place in the fridge for 2 hours to chill.
5 To make the candied macadamias, line a baking tray with baking paper. Place the sugar in a small non-stick frying pan over medium heat. Cook for 2-3 minutes or until melted and golden. Add the macadamias and toss until well coated. Spread over the lined tray. Set aside to cool and set.
6 Use electric beaters to beat the crème fraîche, rosewater and remaining cream in a bowl until firm peaks form. Fold half of the raspberry coulis through the cream mixture to create a marble effect. Spoon on top of the cheesecake layer. Drizzle with the remaining raspberry coulis. Decorate with the chocolate stars, candied macadamias and the remaining raspberries. Sprinkle trifle randomly with the gold leaf, to serve.
TOP TIPS
✲ Folding the cream through the cheesecake fifilling gives it a flfluffy
