Photography: Dean Wilmot, styling: Jennifer Tolhurst, Vicki Liley.
Serves 8Cooking time:
Less than 60 minutesCourse: Dessert
85g (3 ounces) raspberry jelly crystals
250g (8-ounce) sponge cake, cut into 2.5cm (1-inch) pieces
1/4 cup (60ml) sweet sherry
1/4 cup (30g) custard powder
1/4 cup (55g) caster (superfine) sugar
1/2 teaspoon vanilla extract
11/2 cups (375ml) milk
825g (13/4 pounds) canned sliced peaches, drained
21/3 cups (580ml) thickened (heavy) cream
1. Make jelly according to directions on packet; pour into shallow container. Refrigerate 20 minutes or until jelly is almost set.
2. Arrange cake in 3-litre (12-cup) bowl; sprinkle over sherry.
3. Blend custard powder, sugar and extract with a little of the milk in small saucepan; stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
4. Pour jelly over cake; refrigerate 15 minutes. Top with peaches. Stir 1/3 cup of the cream into custard; pour over peaches.
5. Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large fluted tube; pipe over top of trifle. Refrigerate 3 hours or overnight. Serve trifle topped with maraschino cherries, if you like.
Nutritional count per serving: 31.4g total fat (20.1g saturated fat); 1998kJ (478 cal); 48.7g carbohydrate; 6.4g protein; 1.5g fibre
Tip: It is fine to use two 300ml (or one 600ml) cartons of cream for this recipe, so as not to waste the remaining 20ml.