Festive celebrations must always include a trifle! The traditional British dessert is super creamy and the jelly diamonds are a nice touch.
Serves 8-10Prep: 25 minutes, plus chilling time
For the base:
135g pack raspberry or strawberry jelly8 trifle sponges or slices of madeira cake1x 400g tin peach slices, drained400g frozen strawberries and raspberries
Custard and to decorate:
2 x 400g tins custard
250ml double creamHandful jelly diamonds30g toasted flaked almonds1 glacé cherry
Make up the jelly according to instructions on packet and allow to cool until just starting to set.
Cover the base of a large glass trifle bowl (approximately 25cm wide) with a layer of trifle sponges or slices of madeira, then place a layer of the peaches and frozen fruit on top.
Pour over the semi liquid jelly so that it starts to soak the sponge and submerges the fruit.
Place bowl in fridge until jelly has set completely.
Add a layer of custard on top of the jelly spreading out carefully until even. Chill if liked.
Whip the cream until stiff and pipe or spread over the top of the custard.
Finally decorate with jelly diamonds, flaked almonds and a cherry in the middle. Serve or chill until required.