Written by Zac’s Meats
Ingredients
- 1 packet raspberry jelly
- 1 packet lime jelly
- Strawberries for decoration
- 700 grams tinned sliced peaches in juice
- 400 gram jam sponge roll
- 1 cup sweet sherry (apera) (or any type of fruit juice)
- 3 tablespoons custard powder
- 1 tablespoon caster sugar
- 2 cups milk
- 300 ml thickened cream (heavy cream)
- 2 tablespoons icing sugar
Instructions
- Make up both jellies according to the packet instructions but using about 30ml less cold water than instructed. Pour in a dish and then place in the fridge to set.
- Make up the custard by combining the custard powder and sugar with a little of the milk to make a paste. Heat the remaining milk in a saucepan. Once steam starts to rise from the milk and small bubbles form on the surface, add the custard powder paste and whisk the mixture until it thickens. Set aside to cool.
- Slice jam sponge roll into rounds that are about 1 ½cm thick. Place the rounds of sponge around the edge of the bowl so you can see the swirl pattern and then place remaining rounds in the centre to create an even sponge layer. Pour the Sherry over all of the sponge.
- To do your layering, spoon over your cooled custard and sliced peaches (draining the juice from the peaches first).
- Once the jelly is set, cut into cubes and place over custard and peaches to create the next layer of your trifle.
- Beat thickened cream and icing sugar until stiff. Use a piping tube to decorate the trifle with cream stars and then add strawberries, sliced or chopped, to the top of the trifle.