450 ml/2 cups water
15 ml/1 tbsp lemon juice
225 g/8 oz/1 cup medium fat soft cheese
75 g/3 oz unsalted (sweet) butter, softened
50 g/2 oz icing (confectioners') sugar
50 g/2 oz maraschino cherries, plus extra for decoration
25 g/1 oz chopped pistachio nuts
30 ml/2 tbsp milk
8 trifle sponges, diced
Break up the jelly and place in a
saucepan with 150 ml of the water and heat gently, stirring, until
dissolved. Stir in the remaining water and the lemon juice (or place
in a bowl and dissolve in the microwave). Beat together the cheese,
butter and icing sugar until soft and fluffy. Quarter the cherries and
stir into the mixture with the pistachios and milk.
Put a layer of sponge in the base of a 900 ml jelly (jello) mould.
Pour enough jelly over to soak completely. Top with half the cheese
mixture. Cover with more sponge, then top up to the sponge with jelly.
Add the remaining cheese mixture, then the remaining sponge. Pour the
remaining jelly over. Cover and chill until set. Dip the mould briefly
in hot water, then turn out on to a serving dish and decorate with a
few maraschino cherries.