Classic trifle

Name: Classic trifle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
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

www.womensweeklyfood.com.au

Your recipes

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 8

peach cream alcohol

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.

Step 2

Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.

Step 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.

Step 4

Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.

Step 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.

Step 6

Serve trifle topped with maraschino cherries, if you like.