For a Christmas Trifle that will have your relatives coming back for seconds (and even third!), here is Marketing Manager Shelby’s traditional Christmas trifle recipe.
Ingredients:
- 820g tin of peach slice in juice
- 1 packet of port wine jelly crystals
- 400g jam sponge roll
- 1kg Paul’s vanilla custard
- 600ml thickened cream
- Vanilla essence
- 1 generous tablespoon of sugar
- Port, Sherry or Rum (optional)
- Sliced Summer fruits (peaches, mangoes, strawberries, cherries, raspberries) to decorate.
- Cadbury Flake chocolates or a small tin of passionfruit pulp to decorate.
Method:
- Strain the juice from the tin of sliced peaches well and line the bottom of a glass trifle bowl with the peach slices.
- Pour the jelly crystals into a separate bowl and add the required amount of hot water, stirring to ensure the crystals dissolve.
- Place the jelly mixture aside to cool to room temperature.
- Once cooled to room temperature add the jelly mixture to the trifle bowl, on top of the peach slices.
- Place the trifle bowl into the fridge to chill until the jelly is completely set.
- Once chilled and the jelly is completely set, generously slice the jam sponge roll into approximately 2cm slices and layer the slices on top of the jelly.
- Add a generous dash of your preferred liquer, sherry, port or rum to the sponge for taste (optional).
- Layer the custard on top of the sponge roll layer.
- Beat the thickened cream together with a splash of vanilla essence and a generous tablespoon of sugar to create Chantilly cream (test taste to ensure the cream is sweetened to your liking). Beat the thickened cream until light and fluffy.
- Gently layer the Chantilly cream mixture on top of the custard layer.
- Decorate the trifle with remaining peach slices, slice mango, cherries, halved strawberries and raspberries and sprinkle on top either a Cadbury Flake chocolate for chocolate lovers or passionfruit pulp for a fruity spin on this classic Christmas dessert. Enjoy!