MINCE PIE CHRISTMAS TRIFLE

25m prep serves 10

Ingredients

• 2 x 85g pkt port wine jelly crystals

• 625ml (2 1/2 cups) boiling water

• 800g pkt Fruit Cake

• 1 1/2 x 900g ctn Vanilla Custard

• 680g jar Cherries in Syrup, drained

• 350g btl lemon curd

• 1 tbsp fnely grated orange rind

• 600ml ctn thickened cream

• 60ml (¼ cup) Baileys Irish Cream Liqueur

• 4 Mini Fruit Mince Pies

• Flaked almonds, toasted, to decorate

• Icing sugar mixture, to dust

METHOD

1. Place the jelly crystals in a heatproof bowl. Add the boiling water and whisk until dissolved. Set aside for 10 minutes to cool slightly. Pour into a 20cm round 3.75L (15 cup) glass trife bowl. Place in the fridge for 2 hours to set.

2. Cut the fruit cake into 6 slices. Cut each slice into 3 pieces crossways. Arrange the pieces upright against the side of the trife bowl, then use more cake pieces to prop up the pieces on the side and create a fat layer on top of the jelly. Place 125ml (1/2 cup) custard in a sealable plastic bag. Snip off 1 corner. Pipe custard in between the cake pieces against the glass.

3. Reserve ¼ cup cherries. Top the cake pieces in the centre with half the remaining cherries. Top with half the remaining custard to cover the cherries and cake. Smooth the surface.

4. Combine the lemon curd and orange rind in a bowl. Spoon around the edge on top of the custard layer, then smooth to cover. Top the centre with the remaining cherries. Top with the remaining custard and smooth the surface. Place in the fridge for 2 hours to chill.

5. Use electric beaters to beat the cream and in a bowl until frm peaks form. Spoon on top of the trife. Top with the fruit mince pies, almond and reserved cherries. Dust with icing sugar, to serve. Watch our step-by-step video below to see how to make our Mince pie Christmas trife recipe.