Peach & Pineapple Trifle
SERVES: 6 – 8
It’s easy to put these gorgeous trifles together using store bought Swiss rolls, fruit, a little jelly and a whole lot of custard.
...
SERVES: 6 – 8
It’s easy to put these gorgeous trifles together using store bought Swiss rolls, fruit, a little jelly and a whole lot of custard.
...
Ingredients
80 g (1 packet) red jelly
80 g (1 packet) yellow jelly
1 medium-sized sponge cake, cut into pieces
125 ml (½ C) brandy or sherry
500 ml (2 C) custard
1 x 410 g can Peach Slices in Syrup, drained and chopped
1 x 440 g can Pineapple Pieces in Light Syrup, drained
250 ml (1 C) cream, stiffly beaten
Method
Prepare the jellies separately according to the instructions on the packets and allow them to set.
Place the sponge cake pieces in individual jars/bowls or a single large glass bowl and drizzle with the brandy or sherry.
Layer the red jelly over the sponge cake, followed by half of the custard.
Scatter the chopped Peach Slices over the custard and layer the yellow jelly followed by the Pineapple Pieces and the last of the custard.
Top with whipped cream and place in the fridge to set for about an hour before serving.
80 g (1 packet) red jelly
80 g (1 packet) yellow jelly
1 medium-sized sponge cake, cut into pieces
125 ml (½ C) brandy or sherry
500 ml (2 C) custard
1 x 410 g can Peach Slices in Syrup, drained and chopped
1 x 440 g can Pineapple Pieces in Light Syrup, drained
250 ml (1 C) cream, stiffly beaten
Method
Prepare the jellies separately according to the instructions on the packets and allow them to set.
Place the sponge cake pieces in individual jars/bowls or a single large glass bowl and drizzle with the brandy or sherry.
Layer the red jelly over the sponge cake, followed by half of the custard.
Scatter the chopped Peach Slices over the custard and layer the yellow jelly followed by the Pineapple Pieces and the last of the custard.
Top with whipped cream and place in the fridge to set for about an hour before serving.
