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Upside-down summer trifle
Upside-down summer trifle
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Prep Time:
155 minutes
Cook Time:
5 minutes
Total Time:
160 minutes
Celebrate summer with a stunning trifle featuring fresh fruits.
Ingredients:
  • 350ml sweet white wine
  • 3 sheets leaf gelatine (see note)
  • 200g fresh raspberries
  • 300ml home-made or bought custard
  • 150ml thick cream
  • 2 large poached peaches, or 1 tin canned sliced peaches
  • 1 sponge cake
  • Whipped cream, to serve
Instructions:
  • In a saucepan, warm 250ml (1 cup) of wine over medium heat for 1-2 minutes.
  • Soften half of the gelatine in a bowl of cold water for 1 minute, squeeze dry, and combine with the wine until dissolved. Spoon a bit into the bottom of each mold and chill for 10 minutes to set. Add 6 raspberries on top of the jelly and pour remaining wine mixture. Chill for 30 minutes until set.
  • Simmer custard and 50ml of wine in a saucepan over medium heat for 1 minute.
  • Soak the remaining gelatine leaves in cold water for 1 minute to soften. Squeeze dry, then add to the custard and stir until dissolved. Allow it to cool slightly.
  • Whip the cream gently, then mix it into the custard. Fill the moulds, leaving a 2cm gap from the top. Chill in the fridge for 30 minutes to set.
  • Layer the thinly sliced peaches over the set custard. Cut the cake in half horizontally and then use a round cutter to create cake rounds to fit on top of the peaches. Brush the cake rounds with the remaining wine. Chill covered in the refrigerator for 1 hour before serving.
  • Soften the base of the trifle moulds by dipping them in warm water briefly, then flip them over and serve with a dollop of whipped cream.

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