Inspired by the famous Eton mess but very Christmassy (and very Aussie), this dessert couldn’t be simpler to make. Whip up some cream and then layer together with store-bought meringue, fresh raspberries, glace cherries and Raffaello truffles. It’s so easy to put together but creates a stunning effect when presented in a trifle bowl. It’s the perfect Christmas dessert for those who prefer to spend more time and effort on the savoury elements of their spread.
900ml thickened cream
250g fresh raspberries
200g packet glacé cherries, coarsely chopped
100g packet meringue nests
230g packet Ferrero Confetteria Raffaello truffles, unwrapped
- Use electric beaters to beat the cream in a bowl until soft peaks form. Place half the raspberries in a small bowl and crush with a fork. Use a spatula to fold the raspberries and one-quarter of the glacé cherries into the cream until just combined. Crumble 4 meringues and 6 Raffaellos over the cream mixture. Use a spatula to fold the meringue and Raffaellos into the cream mixture until just combined.
- Spoon one-third of the cream mixture into a 2L (8 cup) serving bowl. Scatter over one-third of the remaining raspberries and glacé cherries. Crumble over 2 meringues. Scatter over 6 Raffaellos. Add half of the remaining cream mixture then top with half the remaining raspberries and glacé cherries. Crumble over 2 meringues and scatter over 6 Raffaellos.
- Cut remaining meringues and Raffaellos in half. Top Christ-mess with the remaining cream mixture, raspberries, glacé cherries, meringues and Raffaellos.