Peach schnapps and raspberry jelly trifle
Ingredients Method 1.In a medium saucepan, combine raspberries, water and sugar. Stir over a low heat until sugar dissolves. Process until smooth.
Ingredients
- 500 gram frozen raspberries
- 400 millilitre boiling water plus 2 tablespoons extra water
- 56 cup caster sugar
- 3 teaspoon powdered gelatine
- 400 gram sliced plain sponge cake
- 100 millilitre peach schnapps
- 3 ripe, stoned, sliced peaches
- 500 gram thick vanilla custard
- 300 millilitre whipped thickened cream
- toasted flaked almonds, mint leaves, to serve
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