Desserts to DAZZLE

For a showstopping finale to your Christmas feast, keep with a traditional trifle or try our two new sweet additions

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Raspberry & almond trifle

PREP 35 MINUTES (+ COOLING & REFRIGERATION) SERVES 10

2 x 85g packets raspberry jelly crystals

500g small strawberries

250g raspberries

200g sponge cake, cut into 3cm cubes

1/3 cup (80ml) sweet sherry (see tips)

500g mascarpone

2 x 500g cartons vanilla bean custard (see tips)

600ml cream

2 tablespoons icing sugar

2 tablespoons flaked natural almonds

1 Make jelly according to packet directions. Pour into a 3-litre (12-cup) glass serving bowl. Cut 250g of the strawberries in half. Add to jelly with half the raspberries. Refrigerate for 1 hour or until almost set.

2 Place cake cubes in a medium bowl. Sprinkle with sherry, tossing to coat.

3 Beat mascarpone and custard in a large bowl with an electric mixer until soft peaks form. Spoon custard mixture over jelly. Top with sherry-soaked cake.

4 Beat cream and half the sifted icing sugar in a large bowl with an electric mixer until soft peaks form. Spoon cream over cake.

5 Serve trifle topped with the remaining berries and almonds. Dust with remaining icing sugar. Vino cotto crème caramel with cherries

Vino cotto crème caramel with cherries

PREP + COOK

1 HOUR 20 MINUTES (+ COOLING & REFRIGERATION) SERVES 12

1 cup (220g) caster sugar

2 tablespoons water

¼ cup (60ml) vino cotto (or balsamic vinegar mixed with honey)

6 eggs