- 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
- 1Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
- 2Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.
- 3Blend 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.
- 4Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
- 5Whip 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.
- 6Serve trifle topped with maraschino cherries, if you like.
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.
The Latest from Australian Women's Weekly Food
- 27 delicious ways to use pesto in your recipesToday 12:03am
- RatatouilleYesterday 6:11am
- Easter lunch recipesYesterday 12:43am
- Vegetarian eggplant recipesYesterday 12:20am
- Scone recipesApr 07, 2020
- PikeletsApr 07, 2020
- Delicious cornflake cookies and slicesApr 07, 2020
- Easter baking ideasApr 07, 2020
- White sauceApr 07, 2020
- Beef bourguignon and potato pieApr 07, 2020
- Gluten-free sconesApr 07, 2020
- 20 classic baking recipesApr 07, 2020
- Irish soda bread rollsApr 07, 2020
- Sausage casseroleApr 07, 2020
- Melting momentsApr 06, 2020