Peach Melba Sherry Trifle

Serves	10 to 12
Prep time	1 hour, 15 minutes
Cook time	5 minutes
Total time	1 hour, 20 minutes
Allergy	Milk
Meal type	Dessert
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen Burns-Booth

A delicious summery trifle that's made with fresh raspberries, fresh peaches, Cream Sherry soaked cake, creamy custard & whipped cream, decorated with more fruit and amaretti biscuits. (The prep time includes the time it takes the custard to cool and set)

Ingredients

Trifle

150g sponge cake or trifle sponge fingers (I used little almond cakes)
150ml Cream Sherry
5 large fresh peaches, stoned, peeled and cut into slices (reserved some slices for the decoration)
150g fresh or frozen raspberries (reserve some for the decoration)
4 tablespoons raspberry jam (plus some extra for the decoration)
1 litre custard made with full fat milk and custard powder

Cream Topping

500ml double cream
6 tablespoons icing sugar
1 tablespoon Cream Sherry

Decoration

6 to 8 amaretti biscuits

Note

Directions

Step 1	Line a large glass trifle bowl with the cake/s; drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen raspberries and peach slices, leaving some for decoration.
Step 2	Make the custard according to the instructions on the tin, allow the custard to cool slightly then pour the custard over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin forming)
Step 3	Pour the cream into a bowl, add the icing sugar and sherry, whip the cream until it holds soft peaks and then spoon the cream over the set and cold custard.
Step 4	Decorate the trifle with small spoons of raspberry jam, fresh raspberries, peach slices and the amaretti biscuits. Cover with cling-film and refrigerate until you need to serve it.