CLAS­SIC TRI­FLE

PREP + COOK TIME 40 MIN­UTES (+ RE­FRIG­ER­A­TION & COOL­ING) SERVES 6

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

85g packet rasp­berry jelly crys­tals 250g sponge cake, cut into 3cm pieces ¼ cup (60ml) sweet sherry

¼ cup (30g) cus­tard pow­der

¼ cup (55g) caster sugar

½ tea­spoon vanilla ex­tract

1½ cups (375ml) milk

825g can sliced peaches, drained 1¼ cups (310ml) thick­ened cream 2 ta­ble­spoons flaked al­monds, roasted

1 Make jelly ac­cord­ing to packet di­rec­tions; pour into a shal­low con­tainer. Re­frig­er­ate for 20 min­utes or un­til al­most set. 2 Ar­range cake in a 3-litre (12-cup) bowl; sprin­kle with sherry.

3 Blend cus­tard pow­der, sugar and ex­tract with a lit­tle of the milk in a small saucepan; stir in re­main­ing milk. Stir over medium heat un­til mix­ture boils and thick­ens. Place plas­tic wrap on the sur­face to pre­vent a skin form­ing; set aside to cool.

4 Pour jelly over cake; re­frig­er­ate for 15 min­utes. Top with peaches. Stir a third of the cream into cus­tard; pour over peaches.

5 Whip re­main­ing cream; spread over cus­tard, sprin­kle with nuts. Re­frig­er­ate for

3 hours or overnight.

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