Preparation Time: 2 hours (for jelly setting time)
4 x 85g packets of jelly crystals (your choose)
2 ½ cups boiling water
400 grams light fruit cake cut into 3 cm cubes
2 cups double thick vanilla custard
1 cup of frozen raspberries
125g fresh strawberries, hulled and sliced
300ml thickened cream
1 teaspoon sugar mixture
50g white chocolate, grated
Fresh fruit to serve
Place jelly crystals in heatproof bowl and add the boiling water, stir until crystals have dissolved.
Stir in 400ml of cold water and then pour into 12 cup capacity heatproof serving bowl.
Cover and refrigerate for 1 hour or until starting to set (it should have a thick, syrupy consistency).
Arrange cake in the serving bowl, spoon half the jelly over the top.
Top with the custard and sprinkle with the fruit.
Spoon the remaining jelly.
With an electric mixer, beat the cream and sugar together until soft peaks form.
Fold through the grated chocolate into the cream and spoon over the trifle.
Top with fruit to serve.