Ingredients
• 450g cake (sponge or butter cake)
• 1 cup Rhubarb & Raspberry Jam
• 500g cream cheese, softened
• 2 tbsp lemon juice
• 1½ cups icing sugar
• 750ml thickened cream
• 3 punnets fresh raspberries
Method
Beat: In a large bowl, beat cream cheese, lemon juice, and 1 cup icing sugar until smooth and fluffy.
Whip: In a separate bowl, whip cream with remaining icing sugar until soft peaks form.
Fold: Gently fold half the whipped cream into the cream cheese mixture.
Layer: Arrange cake pieces in a trifle bowl, drizzle with Rhubarb & Raspberry Jam, spread with the cream mixture, and scatter with raspberries.
Repeat: Continue layering twice more, finishing with a layer of whipped cream and raspberries.
Chill: Keep refrigerated until ready to serve — it will happily sit in the fridge for up to 3 days.
✨ A show-stopping trifle layered with creamy cheesecake filling, tart rhubarb jam, and juicy raspberries — perfect for festive celebrations.
