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- Step 1
Make jelly following packet directions. Pour into a shallow airtight container. Refrigerate for 3 hours or until just set. Roughly chop.
- Step 2
Slice reserved mud cake into 2cm x 6cm pieces. Arrange half the pieces over the base of a 12-cup capacity bowl. Top with jelly, custard and half the hazelnuts. Top with remaining cake pieces.
- Step 3
Using an electric mixer, whip cream, icing sugar and liqueur, if using, until soft peaks form. Spread over cake. Cover. Refrigerate overnight. Sprinkle with raspberries and remaining hazelnuts just before serving.
Hazelnut liqueur mud cake
Trifle is best made a day before serving Variation You could replace the raspberry jelly with orange jelly and the fresh raspberries with segments of orange.