Ingredients​

• 3 x 85g packet Aeroplane Raspberry Flavoured Jelly crystals
• 750ml (3 cups) boiling water
• 400ml cold water
• 100g (1/2 cup) dark chocolate melts, melted
• 2 x 350g packet lamington fingers
• 375g fresh raspberries
• 900g tub Pauls Rich Chocolate Double Thick  custard
• 500ml (2 cups) thickened cream, whipped to firm peaks

Method​

• Step 1
  Place 2 packets of jelly crystals in a heatproof bowl. Add 500ml (2 cups) boiling water and stir until dissolved. Stir in the cold water then pour into a 20cm 3.75L (15 cup) straight-sided trifle bowl. Place the remaining jelly crystals in a small heatproof container. Pour in remaining boiling water and stir until dissolved. Place trifle bowl and container in the fridge for 4 hours or until set.
• Step 2
  Spoon the melted chocolate onto 2 pieces of baking paper. Use a palette knife or back of a spoon to spread out into discs. Loosely fold paper to form a ruffle and secure with a paper clip or peg. Set aside to set.
• Step 3
  Cut jelly in the container into 2cm cubes. Arrange 13 lamingtons, overlapping slightly, around the edge of the trifle bowl over the jelly layer. Cover centre with 9 lamingtons, trimming to fill any gaps. Scatter over jelly cubes and three-quarters of the raspberries. Spoon over custard. Arrange 10 lamingtons, overlapping slightly, around the edge of the trifle bowl over the custard in the opposite direction to the first lamington layer.
• Step 4
  Carefully peel paper off the chocolate ruffles. Top the trifle with the cream. Decorate with the remaining lamingtons and raspberries, and chocolate ruffles.