- 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.
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