Cinnamon Doughnut Trifles

Cook time 1 hour
Servings 6-8


85g packet raspberry jelly
1¼ cups cream
1 cup milk
4 egg yolks
2 tbsp cornflour
½ cup caster sugar
100g white chocolate, broken into pieces
6 small cinnamon doughnuts, broken into 4cm pieces
125g punnet blueberries
125g punnet raspberries
White chocolate, extra, shaved, for decorating

Cinnamon Doughnut Trifles


Make the jelly as per packet directions and chill until set.

Heat the cream and milk in a saucepan until it just reaches boiling point. Whisk together the yolks, cornflour and sugar and then pour on the hot cream mixture whisking continuously. Return to the saucepan and gently cook, stirring, until thickened slightly. Remove from heat, stir in chocolate then cool for 30 minutes. (Custard may be made ahead and stored with plastic wrap pressed onto the surface, in the refrigerator until required.)

Arrange the doughnut in the base of the serving glasses. Roughly chop the jelly and spoon over the doughnut. Scatter with berries, pour over custard and sprinkle with chocolate shavings. Cover and chill until required.