Peach trifle roll

SERVES 8-10

This is a Christmas winner! It combines all the components of a trifle – custard, cream, fruit, jelly and sherry – rolled into a soft vanilla sponge that can be prepared ahead of time.

SPONGE ROLL

4 large eggs

½ cup caster sugar

2 tsp vanilla extract

65g plain flour

1 tsp baking powder

2 tbsp ground almonds

50g butter, melted

¼ cup caster sugar

2-3 tbsp sherry

White chocolate shards,

to garnish (optional)

Freeze dried raspberry powder,

for dusting (optional)

Icing sugar, for dusting

FILLING

200ml whipped cream

½ cup store-bought custard

1 cup raspberry (or any red)

jelly, I used store-bought

1 cup sliced peaches, fresh or

tinned and drained well

1 Preheat oven to 180oC. Line a large but shallow tray (bigger than a Swiss roll tin) with baking paper.

2 Beat the eggs, sugar and vanilla until thick and pale. Gently fold in the dry ingredients and melted butter. Take care that any pocket of flour and/or almonds are mixed in. Scrape into your prepared tray and spread evenly. Bake for 12-15 minutes or until the sponge springs back when pressed gently. Turn out onto a large piece of foil that’s been liberally sprinkled with caster sugar, peel off baking paper and with the short edge closest to you, roll up tightly. Leave to cool.

3 To prepare the filling, whip the cream until stiff and stir through the custard. Cut the jelly and peaches into small cubes.

4 Carefully unroll the sponge. Sprinkle over the sherry and spread with the whipped cream/ custard mixture. Scatter over the jelly and peaches. Roll back up, wrap and chill until required.

5 To serve, place on a platter, top with more cream and decorate with white chocolate, raspberry and icing sugar.

• A square pav is a more sensible shape for serving a large group.

• I always have a supply of possible garnish ingredients such as the chocolate pearls here, or white chocolate scrolls, or stars etc. You can get them online from Sabato or Farro Fresh or other specialty food stores.