CHILL OUT ON THE DAY WITH THIS ICE-CREAM TWIST ON A CLASSIC
$ 2.42 PER SERVE,
SERVES 20 PREP 1 HOUR (PLUS COOLING) COOK 20 MINUTES
¹⁄³ cup lemon juice 1½ cups caster sugar 500g frozen raspberries 1 tablespoon dry apera (sherry) 750g cream cheese, softened ¾ cup icing sugar mixture 1 tablespoon finely grated orange rind 2 tablespoons orange juice 600ml thickened cream 2 x 400g jam sponge rolls 3 yellow peaches 250g fresh raspberries ½ teaspoon vanilla bean paste Maple Cinnamon Almonds ½ cup flaked almonds ½ teaspoon maple syrup ¼ teaspoon ground cinnamon
1 Place lemon juice, caster sugar and frozen raspberries in a large microwave-safe glass bowl. Microwave, uncovered, on HIGH (100%), stirring every minute, for 4 minutes or until sugar has dissolved. 2 Microwave, uncovered, on HIGH (100%), stirring halfway through, for a further 12 minutes or until slightly thickened. Strain mixture through a fine sieve into a heatproof bowl. Discard seeds. Cool for 30 minutes. 3 Meanwhile, make Maple Cinnamon Almonds Place almonds in a frying pan over medium heat. Cook, stirring, for 2 to 3 minutes or until just toasted. Add maple syrup and cinnamon. Cook, stirring constantly, for 1 minute or until almonds are golden and toasted. Transfer to a bowl. Set aside to cool. 4 Reserve ¹⁄³ cup of raspberry sauce. Add dry apera to remaining raspberry sauce. Stir to combine. 5 Using an electric mixer, beat cream cheese, icing sugar, rind and juice until light and fluffy. Add 1 cup cream. Beat until combined. 6 Cut each sponge roll into 2cm-thick slices. Thinly slice 2 peaches. Reserve ¼ cup fresh raspberries and 1 tablespoon almonds. Layer sponge roll slices, peach slices, remaining raspberries and almonds with dollops of cream cheese mixture and raspberry apera mixture in a 3-litre (12-cup-capacity) serving bowl. 7 Using an electric mixer, beat vanilla and remaining cream until just-soft peaks form. Thinly slice remaining peach. Layer spoonfuls of cream mixture with peach slices and reserved fresh raspberries, almonds and raspberry sauce over trifle. Serve. NUTRITION: (per serve) 2085kj; 32.1g fat; 19.6g sat fat; 7.2g protein; 45g carbs; 1.8g fibre; 104mg chol; 274mg sodium.