1 x 425g Can of Boysenberries, drained, reserve juice
220 Grams Marshmallows, cut in half, reserve ten for topping
50 grams Chocolate, grated
Trifle
1 large Premade Sponge Cake
2 – 3 Cups Mixed Frozen Berries
1 Packet Raspberry Jelly, made ahead
Optional
Orange Liquor for the boysenberry juice
Topping
Fresh strawberries
Reserved Marshmallows
A few frozen blueberries
Chocolate, grated
InstructionsThe day before prepare the jelly according to packet directions and pour into a square baking dish and allow to set completely before preparing trifle. The jelly should only be 1.5 cm high
On the day of preparation make the Ambrosia first
Prepare the marshmallows, slice them in half, drain the boysenberries (set aside the juice in a jug) and grate the chocolate
In a medium bowl pour in the cream and using electric beaters whip for 2-3 minutes on low to medium until the cream begins to froth or foam
Increase the speed to medium high and beat until the cream thickens and leaves a trail. Beat until soft peaks form, see below for details. Careful not to overbeat.
Add to the cream the yoghurt and gently fold into the cream until well incorporated
Add to this the chopped marshmallows, drained boysenberries and grated chocolate and gently combine
Set aside in the refrigerator to keep cold while preparing the rest of the ingredients.
Slice the sponge into 2-3 cm chunks, run a sharp knife through the jelly down and across to create 1 cm chunks
Add the reserved boysenberry juice to a jug, if adding a liquor add a small amount of this now
In a large 3.5L Trifle bowl add half the sponge chunks to cover the base of the bowl.
Carefully pour over half the boysenberry juice until it has given some colour to the sponge but not so much it soaks it
Add the jelly squares all over the sponge pieces and half the frozen berries
Over this carefully spoon in half the Ambrosia, and spread with a spatula to smooth
On top of this add the remaining sponge chunks, lightly pressing them down.
Pour over the rest of the boysenberry juice, again not to soak just to colour and the remainder of the mixed frozen berries
Carefully spoon over the remainder of the Ambrosia and carefully spread this to cover the trifle.
Place lightly covered in the refrigerator for 6 hours or overnight
When ready to serve slice up some fresh strawberries, the reserved marshmallows halved, a few frozen blueberries and grate some more chocolate to sprinkle over.
Serve while cold.
Will keep for up to 2-3 days if covered and stored well in the refrigerator.
