Cherry Chocolate Hazelnut Trifle

Preparación

1. 1

   Prepare the cherry jelly by dissolving 80g cherry flavoured jelly powder in 500ml boiling water. Stir well until completely dissolved, then pour into a shallow dish and allow to cool. Refrigerate until set, about 2 hours.

2. 2

   Once the jelly is set, cut it into small cubes.

3. 3

   Cut the light sponge cake into bite-sized cubes.

4. 4

   In a trifle bowl or individual serving glasses, layer half of the sponge cake cubes at the bottom.

5. 5

   Spoon half of the jelly cubes over the sponge cake layer.

6. 6

   Drizzle half of the lokonut duo chocolate hazelnut spread (about 60g) over the jelly layer.

7. 7

   Add half of the light vanilla custard (about 50g) as the next layer.

8. 8

   Repeat the layers with the remaining sponge cake, jelly cubes, chocolate hazelnut spread, and vanilla custard.

9. 9