Looking for a Christmas dessert you can make ahead? Give this irresistible Peach and cherry trifle a go. Packed with layers of jelly, fruit and sweet custard, it will literally melt in your mouth.
- Serves8
- Cook time10 minutes
- Prep time25 minutes, + 15 mins cooling & 4½ hours chilling time
Ingredients
- 1/4 cup (55g) caster sugar
- 2 cups (500ml) milk
- 2 1/4 cups (560ml) thickened cream
- 1/4 cup (30g) custard powder
- 2 Coles Australian Free Range Egg yolks
- 1 tsp vanilla extract
- 700g Goulburn Valley Peaches in Juice
- 450g pkt madeira cake, cut into 3cm pieces
- 85g pkt Aeroplane Port Wine Flavoured Jelly
- 200g pitted black cherries
- 2 tbs flaked almonds, toasted
- Fresh raspberries, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine sugar, 1 1/2 cups (375ml) of the milk and ¾ cup (180ml) of the cream in a saucepan over medium-high heat. Bring to the boil. Place the custard powder in a small bowl. Gradually stir in the remaining milk to make a smooth paste. Stir into the cream mixture. Reduce heat to medium and cook, stirring, for 3-4 mins or until mixture boils and thickens. Remove from heat. Whisk in egg yolks and vanilla. Transfer to a bowl and cover with plastic wrap. Set aside for 15 mins to cool.
Step 2
Strain peach, reserving juice. Reserve 7 peach slices. Place cake in the base of a 10-cup (2.5L) glass serving bowl. Drizzle over 1/3 cup (80ml) of reserved juice. Top with remaining peach. Whisk custard until smooth. Pour over the peach. Cover and place in the fridge for 30 mins or until set.
Step 3
Meanwhile, prepare jelly crystals following packet directions. Place in fridge for 2 hours or until mixture is thick, syrupy and starting to set.Step 4
Pour the jelly mixture over the back of a spoon onto the custard. Cover and place in the fridge for 2 hours or until set.Step 5
Arrange cherries over the set jelly. Whip the remaining cream in a bowl until firm peaks form. Spread over the trifle. Top with almond, reserved peach and raspberries.
Peach and cherry trifle
- Serves8
- Cook time10 minutes
- Prep time25 minutes, + 15 mins cooling & 4½ hours chilling time
Ingredients
- 1/4 cup (55g) caster sugar
- 2 cups (500ml) milk
- 2 1/4 cups (560ml) thickened cream
- 1/4 cup (30g) custard powder
- 2 Coles Australian Free Range Egg yolks
- 1 tsp vanilla extract
- 700g Goulburn Valley Peaches in Juice
- 450g pkt madeira cake, cut into 3cm pieces
- 85g pkt Aeroplane Port Wine Flavoured Jelly
- 200g pitted black cherries
- 2 tbs flaked almonds, toasted
- Fresh raspberries, to serve
Description
Looking for a Christmas dessert you can make ahead? Give this irresistible Peach and cherry trifle a go. Packed with layers of jelly, fruit and sweet custard, it will literally melt in your mouth.
Method
Step 1
Combine sugar, 1 1/2 cups (375ml) of the milk and ¾ cup (180ml) of the cream in a saucepan over medium-high heat. Bring to the boil. Place the custard powder in a small bowl. Gradually stir in the remaining milk to make a smooth paste. Stir into the cream mixture. Reduce heat to medium and cook, stirring, for 3-4 mins or until mixture boils and thickens. Remove from heat. Whisk in egg yolks and vanilla. Transfer to a bowl and cover with plastic wrap. Set aside for 15 mins to cool.
Step 2
Strain peach, reserving juice. Reserve 7 peach slices. Place cake in the base of a 10-cup (2.5L) glass serving bowl. Drizzle over 1/3 cup (80ml) of reserved juice. Top with remaining peach. Whisk custard until smooth. Pour over the peach. Cover and place in the fridge for 30 mins or until set.
Step 3
Meanwhile, prepare jelly crystals following packet directions. Place in fridge for 2 hours or until mixture is thick, syrupy and starting to set.Step 4
Pour the jelly mixture over the back of a spoon onto the custard. Cover and place in the fridge for 2 hours or until set.Step 5
Arrange cherries over the set jelly. Whip the remaining cream in a bowl until firm peaks form. Spread over the trifle. Top with almond, reserved peach and raspberries.