Name: Peach and macaroon trifle
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 170 gram orange-flavoured jelly crystals; 200 gram coconut macaroons; 500 gram chilled thick vanilla custard; 410 gram can peach slices in natural juice, drained; 600 millilitre cream

Ingredients

170 gram orange-flavoured jelly crystals

200 gram coconut macaroons

500 gram chilled thick vanilla custard

410 gram can peach slices in natural juice, drained

600 millilitre cream

Method

1.Place jelly crystals in a medium heatproof bowl. Add 2 cups boiling water. Stir to dissolve crystals. Add 1 2/3 cups cold water. Pour into a 30x20cm (base measurement) slice pan. Chill jelly for 3-4 hours or until firm. Cut jelly roughly into squares. Spoon half the jelly into a 3-litre (12-cup) glass serving dish.

2.Cut half the macaroons into 1cm pieces. Arrange over jelly. Top macaroons with custard, half the peach slices, then remaining jelly.

3.Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread cream over jelly. Top with remaining peaches. Crumble remaining macaroons; sprinkle over top of peaches. Chill until ready to serve.

Coconut macaroons are in the cakes aisle.
Note

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Ingredients

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