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Trifle

Servings:           4-6
Total Time:        4 hrs 45 mins
Resting Time:    3½-4 hrs (to set)

Download this Recipe (.pdf)

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.

Tip

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