Quick & Easy

Peach and raspberry trifle

A classic version of a classic dessert, you can leave the sherry out if you're cooking for all ages.
Peach and raspberry trifle



1.Make jelly according to directions on packet. Pour into a metal container (such as a cake pan). Cover and refrigerate for 20 minutes or until jelly is almost set.
2.Meanwhile, split cake in half and spread with jam. Replace top. Cut cake into 3cm pieces. Arrange cake pieces in a 2.5-litre (10-cup) serving dish and sprinkle with sherry.
3.In a small saucepan, combine the custard powder, sugar and 1 tablespoon of milk; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface with damp baking paper to prevent a skin forming. Cool.
4.Pour almost-set jelly over cake; cover and refrigerate for 15 minutes or until jelly is set. Arrange the peach slices over the jelly.
5.Stir 1/2 cup (125ml) of the cream and vanilla into custard; pour over peaches. Whip remaining cream; spread over custard; sprinkle with the flaked almonds. Refrigerate several hours or overnight.

This recipe can be made a day ahead.


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