Tropical sunset trifle

DessertQuick & Easy

Difficulty

0

Prep30m

Cook--

Servings

4

shopping_basketIngredients Checklist

Aeroplane Raspberry Flavoured Jelly

255 g

double vanilla sponge cake, cut into 4cm pieces

230 g

large peaches, halved, destoned, cut into thick wedges

4

thickened cream

300 mL

Queen Concentrated Vanilla Extract

1 tsp

Pauls Creamy Vanilla Custard

1 kg

strawberries, halved

125 g

white chocolate, peeled with a vegetable peeler

20 g

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Luke Roberts

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menu_bookPreparation Timeline

1

Step 1

Prepare jelly according to packet instructions, then pour into a large bowl. Chill for 2 hours or until just starting to set (mixture should have a thick, syrupy consistency). Arrange cake in the base of a 3L-capacity trifle dish. Pour over jelly. Top with peaches. Chill for a further 4 hours or until set.

2

Step 2

Using an electric mixer, beat cream and vanilla until firm peaks just form. Spoon custard over jelly mixture. Dollop with cream mixture. Top with strawberries and chocolate. Serve.