Peach trifle roll with raspberry jelly filling
This peach trifle roll combines all the components of a trifle – custard, cream, fruit, jelly and sherry – rolled into a soft vanilla sponge.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Sponge roll
- 4 large eggs
- 1/2 cup caster sugar
- 2 tsp vanilla extract
- 65 g plain flour
- 1 tsp baking powder
- 2 tbsp ground almonds
- 50 g butter, melted
- 1/4 cup caster sugar
- 2-3 tbsp sherry
- White chocolate shards, to garnish (optional)
- Freeze dried raspberry powder, for dusting (optional)
- Icing sugar, for dusting
- Filling
- 200 ml whipped cream
- 1/2 cup store-bought custard
- 1 cup raspberry (or any red) jelly, Nici used store-bought
- 1 cup sliced peaches, fresh or tinned and drained well
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