Peach, strawberry and cherry trifle recipe Recipe - Better Homes & Gardens Australia
Store-bought sponge cake with sweet sherry, fruits, and cream forms this adults-only summer trifle. Colour your day with this delightful dessert.
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Cooking tools:
- Hand mixer
- Kettle
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Plastic wrap
- Refrigerator
- Trifle bowl
- Airtight container
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 85g packet port wine jelly crystals
- 85g packet raspberry jelly crystals
- 500ml boiling water
- ½ cup vanilla custard powder
- ½ cup caster sugar
- 1 tsp vanilla extract
- 750ml milk
- ½ x 460g store-bought unfilled sponge cake, cut into 3cm cubes
- 125ml sweet sherry
- 2 peaches, thinly sliced, plus extra to garnish
- 16 cherries, pitted, plus extra whole cherries to garnish
- 250g strawberries, hulled, thickly sliced, plus extra to garnish
- 600ml tub thickened cream, plus extra 300ml tub
- Strawberry leaves, to decorate
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