Ingredients
- 2 85g raspberry flavoured jelly crystals
- 2 250g packets mini jam sponge rolls,
- cut into 1cm-thick slices
- ½ cup orange juice
- ¼ cup sweet sherry (optional)
- 1 825g can peach slices
- 500ml vanilla custard
- 1 cup fresh strawberries, sliced
- 1 cup fresh raspberries
- 600ml thickened cream
- 2 tsp icing sugar
- 2 passionfruit
Serves 12 | Prep time 5 hours
Method:
- Place raspberry jelly crystals in separate heatproof bowls. Pour 1 cup of boiling water in each and stir to dissolve. Add 1 cup of cold water to each mixture. Stir again and refrigerate for 1 hour 30 mins until just set.
- Arrange one row of jam roll slices against the sides of the trifle bowl, then layer the base with jam roll also. Mix together orange juice and sherry, drizzle half the mixture over jam roll. Spoon over first bowl of jelly. Add a layer of peaches, then a layer of custard.
- Add a second layer of jam roll and drizzle with the remaining orange juice mixture. Spoon over second bowl of jelly. Add a second layer of peaches and custard, then add a layer of strawberries and raspberries. Cover with cling wrap and refrigerate for at least 3 hours.
- Using an electric mixer, beat cream and icing sugar together until stiff peaks form. Scoop onto trifle, drizzle passionfruit pulp and serve.