4 x 85g packets strawberry jelly crystals
2 1/2 cups boiling water
1/2 x 800g light fruit cake, cut into 3cm cubes
2 tablespoons brandy (optional)
2 cups prepared custard
1 cup canned fruit in syrup
125g fresh strawberries, hulled, sliced
300ml t cream
1 teaspoon icing sugar sifted
50g chocolate, fresh fruit (strawberries, mangoes), to decorate
Place jelly crystals in a heatproof bowl. Add boiling water. Stir to dissolve crystals. Stir in 400ml cold water. Refrigerate for 1 hour or until just starting to set (it should have a thick, syrupy consistency).
Arrange cake in a 13 cup-capacity serving bowl. Drizzle with brandy, if using. Spoon half the jelly over top. Top with custard. Sprinkle with fruit. Spoon remaining jelly over top. Refrigerate, covered, overnight.
Using an electric mixer, beat cream and sugar in a bowl until soft peaks form. Fold through chocolate. Spoon mixture over trifle. Top with fruit cut in small pieces. Serve. You could use leftover fruit cake or pudding in this trifle. Top trifle with grated chocolate.