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Jelly cake and peach trifle recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Excite your taste buds this holiday with a no-bake jelly and peach trifle.
Ingredients:
  • 85g pkt Raspberry Flavoured Jelly
  • 1/2 x 450g pkt Unfilled Double Sponge Cake
  • 110g coconut flakes
  • 600ml thickened cream, whipped
  • 600ml vanilla custard
  • 700g Goulburn Peaches in Juice, drained
  • 20.00 ml chopped pistachios
Instructions:
  • Follow the instructions on the jelly crystals package. Chill in the fridge for about 1 1/4 hours until slightly thickened but not fully set.
  • Place the sponge on a clean work surface and use a 4cm cutter to cut discs. Spread coconut over a plate and dip each cake piece into jelly, then roll in coconut. Place on a tray and repeat with the remaining cake pieces. Reserve the extra jelly and coconut for later.
  • Pour the strained jelly into an 8-cup (2L) glass serving bowl. Refrigerate the jelly-coated cake pieces and jelly for 3 hours or until set.
  • Set aside a jelly-coated cake piece for later. Layer the rest of the jelly-coated cake pieces over the jelly in the bowl. Keep a quarter of the whipped cream aside. Spread the rest of the cream over the trifle. Add a layer of custard on top. Place the peaches on top. Chill in the fridge for at least 5 hours or overnight.
  • Finish off your trifle by placing the jelly-coated cake piece on top, followed by a dollop of whipped cream. Add a sprinkle of pistachios and coconut for the perfect final touch.

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