Raspberry and peach trifle
17/12/2006
We guarantee your friends and family will leave the table smiling with this raspberry and peach trifle.
Ingredients
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| 250 g | Jam roll, (sponge roll filled with raspberry jam) |
| 1 can | Canned peaches in natural juice, 410g |
| 1 punnet | Raspberries |
| 500 g | Vanilla custard, store-bought is fine |
| ½ cup | Cream |
Directions
1. Slice jam roll and fit slices into the base and sides of four serving glasses. Drizzle jam roll with a little peach juice to moisten.
2. Divide peach slices between glasses and sprinkle with raspberries, saving a few for decoration. Top up glasses with vanilla custard.
3. Lightly whip cream until soft peaks form and spread over the surface of the trifles. Chill until ready to serve. Decorate with reserved raspberries.
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