Ingredients

80g pkt strawberry jelly

100g Boudoir biscuits or sponge cake
40ml sherry (optional)

150g tin peach slices, drained
150g fresh strawberries, sliced

250ml custard
250ml fresh or long-life cream
  (whipped until doubled in size)
60g almond flakes

For Garnish
4 fresh strawberries, halved
a few sprigs fresh mint

Method

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.

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Tip

Double the ingredients for 8-10 people by repeating the layers in a deeper bowl.