Recipe

Classic trifle

Individual layers of cake, custard and jelly make up this lovely English dessert. Refrigerate for at least three hours before serving, to allow all the elements to set.

Mar 03, 2020 1:00pm
  • 30 mins preparation
  • 10 mins cooking
  • 3 hrs 35 mins marinating
  • Serves 8
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Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.

Ingredients

  • 85 gram raspberry jelly crystals
  • 250 gram sponge cake, cut into 2.5cm pieces
  • 1/4 cup sweet sherry
  • 1/4 cup custard powder
  • 1/4 cup caster sugar (superfine)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup milk
  • 825 gram canned sliced peaches, drained
  • 2 1/3 cup thickened (heavy) cream

Method

  • 1
    Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
  • 2
    Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.
  • 3
    Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
  • 4
    Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
  • 5
    Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large fluted tube; pipe over top of trifle. Refrigerate 3 hours or overnight.
  • 6
    Serve trifle topped with maraschino cherries, if you like.

Notes

For a non-alcoholic version you can use fruit juice in place of the sherry. We recommend peach nectar or orange juice to complement the flavours of the trifle.

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