18/08/2020

Peach Melba Trifles

Peaches, raspberries and custard over jam sponge make delicious dessert trifles.

Serves:

6 Prep Time: 20 minutes

Cooking Time: 10 minutes

Download Recipe PDF

Ingredients

400g (14 oz) can peach slices
2 tablespoons port or sherry
1 tablespoon cornflour
300g (10 oz) frozen raspberries
1 jam sponge roll (Swiss roll)
toasted flaked coconut or almonds, for garnish, optional
VANILLA CUSTARD
1 egg
1 1/2 tablespoons caster sugar
1 1/2 tablespoons cornflour
1 teaspoon vanilla essence
1 1/4 cups (10 fl oz) milk

Method

Drain syrup from peaches into a saucepan, add port and simmer until reduced by 1/3. Mix cornflour to a paste with a little water. Add to syrup and boil until thickened. Stir in raspberries, turn off heat and allow to cool. Cut jam roll into slices. Using 6 serving glasses*, place one slice in the base of each glass. Spoon over half the raspberries. Top with half the custard and half the peaches. Repeat the layers, garnish with coconut. Refrigerate until chilled.
VANILLA CUSTARD Whisk egg, sugar, cornflour and vanilla together in a saucepan until combined. Stir in milk. Bring to the boil, stirring until thickened. Transfer into bowl to cool, stirring occasionally to stop a skin from forming. Use as required.

Tips

* Use a 6 cup capacity bowl or comport to make one large trifle.

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