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.
Peach trifle roll with raspberry jelly filling
8 - 10


Sponge roll


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.

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