80g pkt strawberry jelly
100g Boudoir biscuits or sponge cake
40ml sherry (optional)
150g tin peach slices, drained
150g fresh strawberries, sliced
250ml fresh or long-life cream
(whipped until doubled in size)
60g almond flakes
4 fresh strawberries, halved
a few sprigs fresh mint
Make up the jelly as indicated on the packet & refrigerate for about 2½-3 hrs until it has just started to set (to protect the biscuits from becoming too soggy).
Layering the Trifle
Place a layer of Boudoir biscuits or sponge-cake strips to cover the base of a deep glass bowl or dish.
Pour the sherry (optional) over the biscuits and allow to soak for 5 mins.
Place a layer of peaches & strawberries on top of the biscuits.
Pour the semi-liquid jelly into the bowl so that it soaks the sponge and just submerges the fruit. Chill in the fridge for about 1 hr until the jelly has set.
Add a layer of custard.
Add a layer of cream and sprinkle with the almond flakes.
Garnish with strawberry halves and mint leaves. Chill until serving.
Double the ingredients for 8-10 people by repeating the layers in a deeper bowl.