Chocolate and Strawberry Trifle Dessert with Rosella Lamington Cookies

Chocolate and Strawberry Trifle: a dessert combining Rosella Lamington Cookies with chocolate mousse, cream, fresh berries, rosella jelly, shaved chocolate and coconut for Christine Manfield's very own take on the original trifle.

Chocolate and Strawberry Trifle

Serves 6

Ingredients:

• 12 Byron Bay Rosella Lamington Cookies, broken into thirds (or large chunks)
• 300g prepared rosella (or strawberry) jelly, set in a tray and cut into 3cm dice
• 500g chocolate mousse (can make your own or buy store bought reputable brand)
• 2 punnets small strawberries, cut in half
• 300ml pure cream, whipped
• 50g dark couverture chocolate, shaved or coarsely grated
• 30g shredded coconut, lightly toasted

Method:

1. In a glass trifle dish or bowl, assemble each component in layers, starting with the cookie chunks, then the jelly.
2. Cover with chocolate mousse and smooth the surface with a palette knife.
3. Cover the surface with sliced strawberries then spoon the whipped cream on top and smooth the surface.
4. Scatter the shaved chocolate and shredded coconut over the cream.
5. Cover the bowl with clingwrap and refrigerate for 2 hours before serving.