This simple trifle is a recipe from my Nanna, and it features on our Christmas table every year. Despite it’s basic appearance, the combination of feather-light sponge cake with jelly, custard and sweet peach slices is always a winner. I make a double batch of my Nanna’s custard to use in it, however you can use store-bought custard if short on time. The secret to a really great trifle is allowing it to sit assembled in the fridge for at least several hours, or preferably overnight, to really allow for the jelly to set into the sponge. This recipe makes enough to fill a 3.5L trifle bowl.
2 round, unfilled sponge cakes
2 packets raspberry jelly
400g tin peach slices in juice, drained
1 litre custard, cooled
1 cup thickened cream
Cocoa powder, to dust
- Make up jelly according to packet directions, and place in the fridge until almost set.
- Cut up one of the sponge cakes into large cubes, and place into the bottom of the trifle bowl (or any other large bowl or container).
- Once jelly is nearly set, break it up with a fork and spoon half of it over the sponge cake layer. Top jelly with half of the peach slices. Spoon over half of the custard. Repeat with another layer of sponge cake, jelly, peaches and custard.
- Whip the thickened cream until soft peaks form. Carefully spread cream over the final layer of custard, and then dust with cocoa powder.
- Refrigerate for at least 6 hours, or preferably overnight.