Peach Melba Tri­fle

Singapore Women's Weekly (Singapore) - - FOOD IDEAS -

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.

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