Cooked - Easy Christmas Trifle Wreath Recipe - New Recipe

Make jelly following packet directions. Pour into a 15cm square plastic container. Refrigerate for 4 hours or until set.Carefully turn jelly out onto a board. Cut into squares. Return to refrigerator until required.Using an electric mixer, beat cream and ⅔ cup custard together until just-firm peaks form. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle. Using picture as a guide, pipe cream mixture onto 1 side of 1 slice of sponge. Place on a 30cm round serving platter. Repeat with remaining cream mixture and sponge slices, standing sponge slices upright on platter. Drizzle sponge wreath with apera.Spoon remaining custard onto wreath. Decorate with jelly cubes, meringues, spearmint leaves, raspberries, candy cane and cachous. Serve.