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Peach and cherry trifle
Peach and cherry trifle
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Prep Time:
310 minutes
Cook Time:
10 minutes
Total Time:
320 minutes
Indulge in a delectable Christmas trifle bursting with layers of juicy peaches, cherries, and creamy custard.
Ingredients:
  • 55g caster sugar
  • 500ml milk
  • 560ml thickened cream
  • 30g custard powder
  • 2 Free Range Egg yolks
  • 700g Goulburn Peaches in Juice
  • 450g pkt madeira cake, cut into 3cm pieces
  • 85g pkt Port Wine Flavoured Jelly
  • 200g pitted fresh or thawed frozen black cherries
  • 40.00 ml flaked almonds, toasted
  • Fresh raspberries, to serve
Instructions:
  • In a saucepan over medium-high heat, mix together sugar, 1 1/2 cups (375ml) of milk, and 3/4 cup (180ml) of cream until it comes to a boil. In a small bowl, whisk together custard powder and the remaining milk to form a smooth paste. Add this mixture to the saucepan and cook over medium heat, stirring, for 3-4 minutes until it thickens. Remove from heat, stir in egg yolks and vanilla, then transfer to a bowl and cover with plastic wrap. Allow it to cool for 15 minutes.
  • Strain the peaches, saving the juice. Keep 7 peach slices aside. Add the cake to a 10-cup (2.5L) glass serving bowl. Pour over ⅓ cup (80ml) of the saved juice. Arrange the reserved peach slices on top. Make the custard smooth by whisking, then pour it over the peaches. Cover and refrigerate for 30 minutes until set.
  • Prepare jelly crystals according to packet instructions, then refrigerate for 2 hours, or until the mixture is thick, syrupy, and beginning to set.
  • Gently drizzle the jelly mixture on top of the custard using the back of a spoon. Chill in the fridge for 2 hours or until set. Place cherries over the firm jelly. Whip the rest of the cream until stiff peaks form, then spread over the trifle. Finish with almonds, reserved peaches, and raspberries on top.

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