- 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
- Deep-pan pepperoni pizzaAug 15, 2022
- How to bake fresh sourdough batardAug 15, 2022
- Mushroom and goat’s cheese ravioliAug 15, 2022
- Grilled chicken with barley pilafAug 15, 2022
- 28 easy cheesecake slicesAug 15, 2022
- Pasta winterveraAug 15, 2022
- 24 vegetarian lasagne recipesAug 15, 2022
- Tuna mornayAug 15, 2022
- 31 brilliant baked cheesecakesAug 14, 2022
- Overnight oats with muddled strawberriesAug 14, 2022
- Classic blueberry muffinsAug 14, 2022
- 35 vegetarian dishes featuring mushroomAug 12, 2022
- Mushroom soupAug 11, 2022
- 46 creative ways with carrotsAug 11, 2022