Name: Peach trifle roll with raspberry jelly filling
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 - 10
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

Peach trifle roll with raspberry jelly filling

This peach trifle roll is a Christmas winner! It combines all the components of a trifle – custard, cream, fruit, jelly and sherry – rolled into a soft vanilla sponge that can be prepared ahead of time.

Serves 8 - 10

Prep

30M

Cook

15M

Total

45M

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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

Method

1.Preheat oven to 180°C. Line a large but shallow tray (bigger than a Swiss roll tin) with baking paper.

2.Beat the eggs, sugar and vanilla until thick and pale. Gently fold in the dry ingredients and melted butter. Take care that any pocket of flour and/or almonds are mixed in. Scrape into your prepared tray and spread evenly. Bake for 12-15 minutes or until the sponge springs back when pressed gently. Turn out onto a large piece of foil that’s been liberally sprinkled with caster sugar, peel off baking paper and with the short edge closest to you, roll up tightly. Leave to cool.

3.To prepare the filling, whip the cream until stiff and stir through the custard. Cut the jelly and peaches into small cubes.

4.Carefully unroll the sponge. Sprinkle over the sherry and spread with the whipped cream/custard mixture. Scatter over the jelly and peaches. Roll back up, wrap and chill until required.

5.To serve, place on a platter, top with more cream and decorate with white chocolate, raspberry and icing sugar.

Nici Wickes