By Catherine Fulvio of Ballyknocken House & Cookery School
This is an easy assembly recipe which looks so gorgeously festive and is deliciously scrumptious.
Make the jelly according to the instructions on the package and pour the jelly liquid into a large pretty serving bowl.
Add the strawberries and blueberries and leave to set in the fridge for about an hour or longer until set.
In the meanwhile, to make the compote, heat the orange juice, zest and sugar together in a medium saucepan over a low heat and add the strawberries and pomegranate seeds, leave to simmer for 15 minutes, stirring from time to time. Remove from the heat and leave to cool completely.
Combine the sherry and the 100ml orange juice together.
Dip the biscuits into the sherry orange juice and layer them in 2 layers on top of the jelly. Spoon the compote over the biscuits.
Spoon a few more strawberries slices.
Arrange the strawberry halves, cut side on the outside of the bowl.
Spoon over the strawberry and orange compote.
Spread the Avonmore Caramel Whipped Cream over the compote.
Arrange the rest of the strawberries and blueberries on top.
Add the orange zest to the Avonmore Custard and stir well and spoon over.
Then spread a thin layer of Avonmore Freshly Whipped Cream over the top and place in the fridge to set.
When ready to serve, decorate with mint sprigs and pomegranate seeds to look like holly and enjoy.
Tip: Make the trifle a day ahead so the scrumptious flavours infuse throughout your pretty serving bowls.