85g packet raspberry-flavoured jelly crystals
2 teaspoons rosewater essence
500g packet sponge finger biscuits
4 x 55g bars Turkish Delight chocolate, sliced
Extra sliced Turkish Delight chocolate and fresh raspberries, to serve
2 x 70g sachets chocolate-flavoured mousse (See Tip)
2 cups milk
300ml tub thickened cream
Dissolve jelly crystals in 1 1/3 cups boiling water in a medium heatproof jug. Stir in essence. Pour into a shallow dish. Cool for 20 minutes.
To make mousse, place contents of mousse sachets and milk in the large bowl of an electric mixer. Beat on low speed for 30 seconds, or until combined. Increase speed to high. Beat for a further 4 to 5 minutes, or until thick. Spoon into a large bowl. Refrigerate for 15 minutes.
Beat cream in the small bowl of an electric mixer until soft peaks form. Fold half into mousse until just combined. Cover remaining cream and refrigerate.
Remove 18 biscuits from the packet, reserving remaining for another use.
One at a time, dip six of the biscuits into jelly liquid, turning to coat evenly. Arrange over the base of a 20cm round x 11cm deep, glass trifle bowl (15-cup capacity). Top with one-third of the mousse, spreading to cover. Scatter with half the chocolate bars.
Repeat layering with remaining biscuits, jelly liquid, mousse and chocolate bars, finishing with a mousse layer. Refrigerate, covered, overnight.
To serve, spoon reserved whipped cream over trifle. Decorate with extra sliced Turkish Delight and fresh raspberries.