Peach Melba Trifle
Prep 15 mins + 2 hours to chill / Serves 4 ½ x 85 g packet raspberry-flavoured jelly crystals • 2/ cup frozen raspberries, 3 thawed • 2 cups chopped bought plain sponge cake • 1 cup double-thick vanilla custard • ¾ cup thickened cream, whipped • 1 large peach, halved, each half cut into 4 wedges • Mint leaves, to serve • Icing sugar, to dust
1. Prepare jelly following packet directions. Pour evenly into 4 x 1-cup straight-sided jars or glasses. Add 1 tbsp of raspberries to each. Chill for 2 hours or until set.
2. Arrange sponge cake over jelly in jars. Pour custard over sponge, then dollop with cream. Serve topped with peach wedges, remaining raspberries and mint leaves. Dust with icing sugar.