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Nanas Favourite Trifle

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Ingredients

2 x 85g Original Port Wine Jelly
1 x 300g sponge or jam roll, sliced            
1 x 800g can peach slices, drained (keep juice)
2 tbsp peach juice*
750ml thick custard
1 cup (250ml) cream, whipped

 

*For a more traditional trifle you can substitute the peach juice for 2 tbsp of sherry or port.

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Method untested

1. Prepare jelly according to pack instructions, refrigerate until just beginning to set.

 

2. While setting, line a 1.5L glass bowl with sponge slices, pressing into base and drizzle with peach juice. Top with drained peach slices. When jelly is at egg white consistency, spoon all but 1 cup over peaches and allow to set firmly in refrigerator. Set the remaining cup in a shallow bowl, and then crush with a fork.

 

3. When set, top with custard, whipped cream and crushed jelly.


 

Serving Suggestion:
You can pour the liquid jelly over the sponge and peaches and allow to set for a different look.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Todays Specialties

Chef: Aeroplane Jelly

Tags: Dessert, Kid Friendly

Rating:


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