Trifle

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

Ingredients

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

To decorate:

250ml double creamHandful jelly diamonds30g toasted flaked almonds1 glacé cherry

Method

  • 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.