Ingredients

• 2 x 85g pkt Coles Brand Raspberry Flavoured Jelly Crystals
• 2 x 250g pkts Coles Mini Jam Sponge Rolls (6 pack)
• 1 tablespoon custard powder
• 1 tablespoon caster sugar
• 1 1/4 cups (375ml) milk
• 250g fresh raspberries
• 1 mango, peeled, stoned, thinly sliced
• 2 tablespoons icing sugar mixture
• 300ml thickened cream, whipped
• Raspberries, extra, to serve
• Dr Oetker Giant Chocolate Stars, to serve
• Coles Brand Chocolate Crispies, to serve

Method

• Step 1 Make the jelly following packet directions. Place in the fridge to chill for 4 hours or until almost set.
• Step 2 Line a 2L (8 cup) pudding basin with plastic wrap. Cut the jam rolls crossways into 4 pieces. Place three-quarters of the roll pieces, cut-side down, on the base and side of the basin.
• Step 3 Combine the custard powder, sugar and a little milk in a small saucepan until smooth. Stir in the remaining milk. Cook the custard mixture, stirring, over medium heat for 5 mins or until thickened. Pour the custard mixture over the jam roll pieces. Top with half the raspberries and half the mango. Pour the jelly over the fruit and top with remaining jam rolls. Place in the fridge to chill for 4 hours or until the jelly is set.
• Step 4 Meanwhile, combine the remaining raspberries and the icing sugar in a small saucepan. Bring to the boil, stirring and mashing with a wooden spoon to crush the raspberries. Reduce heat to low and simmer for 1 min. Strain the raspberry mixture through a sieve into a jug. Discard seeds. Set aside to cool completely.
• Step 5 Carefully invert the trifle onto a serving platter. Unwrap and top with half the whipped cream. Drizzle with a little raspberry sauce. Decorate with the extra raspberries, remaining mango, chocolate stars and chocolate crispies. Serve the trifle with remaining whipped cream and raspberry sauce.