Name: Peach schnapps and raspberry jelly trifle
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
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

Peach schnapps and raspberry jelly trifle

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Serves 12

Prep

20M

Cook

Total

25M

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

Method

1.In a medium saucepan, combine raspberries, water and sugar. Stir over a low heat until sugar dissolves. Process until smooth. Strain into a large jug.

2.In a small jug, whisk gelatine into boiling water with a fork until dissolved. Whisk into raspberry mixture. Chill 20 minutes, until beginning to set.

3.Arrange single layer of sponge cake in base of a large serving bowl, trimming to fit. Drizzle with schnapps. Pour jelly over. Chill 1 hour until firm.

4.Arrange peaches and raspberries over jelly. Spread custard over. Top with dollops of cream. Garnish with toasted flaked almonds and mint leaves.

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