Peach and cherry trifle

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How to make Peach and cherry trifle

  • Yield : 8
  • Prep Time : 5:10
  • Cook Time : 0:10
  • Total Time : 5:20

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 teaspoon 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 fresh or thawed frozen black cherries
  • 2 tablespoons flaked almonds, toasted
  • Fresh raspberries, to serve

Method

  • Step 1 Combine sugar, 1 1/2 cups (375ml) of the milk and 3/4 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 ⅓ 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. 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.

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