Peach And Raspberry Trifle
Ingredients
- 1 (3 oz) box raspberry Jell-O ⓘ
- 9 oz sponge cake, halved horizontally
- 2 tbsp raspberry jam ⓘ
- 1/4 cup sweet sherry ⓘ
- 2 tbsp custard powder ⓘ
- 1/4 cup granulated sugar ⓘ
- 1 2/3 cups milk
- 1 (28 oz) can sliced peaches, drained ⓘ
- 1 2/3 cups heavy cream
- 1 tsp vanilla extract ⓘ
- 2 tbsp sliced almonds, toasted ⓘ
Instructions
- Make Jell-O according to package directions. Pour into a container, cover and chill for 20 mins, or until jello is almost set.
- Meanwhile, spread jam between cake layers. Stack together then cut into 1 inch pieces. Arrange in a trifle dish and sprinkle with sherry.
- In a small saucepan, combine custard powder, sugar and 1 tbsp milk. Stir in remaining milk. Stir over medium-low heat until mixture boils and thickens. Remove from heat and cover surface with plastic wrap to prevent a skin from forming. Let cool.
- Pour the almost-set jello over cake. Cover and chill for 15 mins, or until jello is set. Arrange peach slices over top.
- Stir 1/2 cup cream and vanilla into custard. Pour over peaches. Whip remaining cream to soft peaks and spread over custard. Sprinkle with sliced almonds. Chill for 2-3 hours, or overnight, before serving.
Nutrition & Diet Analysis (per serving)
675
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).