Glam up traditional trifle this Christmas – instead of the standard version, try our twist on the original: the chocolate brownie, fudge, Ferrero Rocher and Marsala wine-laced raspberry showstopper (which happens to be super-simple to prepare and requires no planning ahead!)
Recipe and styling by Claire Ferrandi
Assisted by Nomvuselelo Mncube
Photography by Dylan Swart
Ferrero Rocher and Marsala wine-laced raspberry trifle
Add 125g fresh raspberries to a bowl, drizzle over a few tablespoons of Marsala wine and allow to macerate at room temperature, 10 minutes. Add a layer of fresh store-bought custard to the bottom of 6 serving glasses, then add a layer of the raspberries to each glass, followed by a layer of roughly broken store-bought chocolate brownies, a drizzle of Marsala wine and a few more raspberries. Sprinkle over some crumbled store-bought fudge and crumbled Ferrero Rocher chocolates. Top each trifle with a whole chocolate, still partially in its wrapper.