Mini Berry & Beetroot Christmas Trifles

Raspberry and beetroot jelly, filled with sponge and raspberries, topped with a chocolate custard and Raspberry and Beetroot infused whipped cream.

Ingredients

  • 625 ml V8 V-Fusion Raspberry and Beetroot
  • 1 package of gelatine (approx 7 grams)
  • 3-4 trifle sponges, broken into cubes
  • 24 raspberries
  • 500 ml chocolate custard, ready-made
  • 300 ml whipping cream
  • Chocolate to garnish

Method

  1. Place 125ml of the V-Fusion juice in a saucepan and sprinkle on the gelatine. Allow this to sit for 5 minutes.
  2. Place the trifle sponges at the bottom of the trifle dishes and add 5 raspberries to each.
  3. Place the saucepan with the gelatine/juice mix over a medium heat and allow the gelatine to melt.
  4. Remove from the heat and add 325 ml of the juice to the saucepan and stir through.
  5. Pour equal amounts of the mix into each glass, over the sponges and raspberries.
  6. Place in the refrigerator to set, at least 2 hours.
  7. Make the custard mix as instructed on the packet and allow to cool.
  8. Once the jelly is set, divided the custard mix equally between each glass and smooth over with the back of a spoon.
  9. Place back into the fridge to chill.
  10. Take the remaining 125 ml of juice and place into a clean saucepan and simmer over medium heat until reduced by half the amount. Allow to cool.
  11. Whip the cream until soft peaks form. Pour in the reduced, cooled juice and beat again until the cream holds stiff peaks.
  12. Spoon the cream over the chilled custard in each trifle glass.
  13. Garnish with grated chocolate and a raspberry on each glass.
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Mini Berry & Beetroot Christmas Trifles

Raspberry and beetroot jelly, filled with sponge and raspberries, topped with a chocolate custard and Raspberry and Beetroot infused whipped cream.

Mini Trifles made from V8 V Fusion Juice

Serves: 4

Course: Dessert

Prep/cook time: 2 Hours, 30 Minutes

Difficulty: Easy

V8 product used: V-Fusion - Raspberry & Beetroot

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Ingredients

  • 625 ml V8 V-Fusion Raspberry and Beetroot
  • 1 package of gelatine (approx 7 grams)
  • 3-4 trifle sponges, broken into cubes
  • 24 raspberries
  • 500 ml chocolate custard, ready-made
  • 300 ml whipping cream
  • Chocolate to garnish

Method

  1. Place 125ml of the V-Fusion juice in a saucepan and sprinkle on the gelatine. Allow this to sit for 5 minutes.
  2. Place the trifle sponges at the bottom of the trifle dishes and add 5 raspberries to each.
  3. Place the saucepan with the gelatine/juice mix over a medium heat and allow the gelatine to melt.
  4. Remove from the heat and add 325 ml of the juice to the saucepan and stir through.
  5. Pour equal amounts of the mix into each glass, over the sponges and raspberries.
  6. Place in the refrigerator to set, at least 2 hours.
  7. Make the custard mix as instructed on the packet and allow to cool.
  8. Once the jelly is set, divided the custard mix equally between each glass and smooth over with the back of a spoon.
  9. Place back into the fridge to chill.
  10. Take the remaining 125 ml of juice and place into a clean saucepan and simmer over medium heat until reduced by half the amount. Allow to cool.
  11. Whip the cream until soft peaks form. Pour in the reduced, cooled juice and beat again until the cream holds stiff peaks.
  12. Spoon the cream over the chilled custard in each trifle glass.
  13. Garnish with grated chocolate and a raspberry on each glass.