Matt Preston's retro trifle is just what you need this Christmas
serves
12
Matt Preston’s one big whopper trifle
All the stuff for this childishly delicious trifle, apart from the booze, can be found in any supermarket. This recipe is from Fast, Fresh and Unbelievably Delicious by Matt Preston with photography by Mark Roper (Plum, RRP $39.99)
Ingredients (8)
- 2 × 85g packets raspberry jelly crystals, made as per packet instructions
- 2 large jam rolls (from the supermarket)
- 375ml (11⁄2 cups) sherry
- 750ml (3 cups) thick custard
- 150g frozen raspberries
- 1 × 400g can peach slices, drained
- 200ml thickened cream, whipped
- 80g (3⁄4 cup) flaked almonds, toasted
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Pour a little warm, unset jelly in the bottom of a large bowl and allow it to set a little but not fully.
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2.Cut one of the jam rolls into 12 slices and dip one side of each slice into the sherry and layer the bottom and lower sides of the bowl with the cake.
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3.Pour some custard over the cake, scatter in the raspberries, then pour in some liquid jelly, covering any exposed cake. Place the trifle in the fridge to allow the jelly to set properly.
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4.When it’s set, slice the other jam roll in 12 and then each slice in half. Dip each slice in the sherry and line the sides of the bowl with the cake and place the rest in the middle. Splash any remaining liquid jelly on the cake to moisten it. Add a layer of peaches however you like, perhaps arranged around the edge of the bowl as pictured. Pour in more custard if you have space, then finish with whipped cream and toasted almonds.
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5.Refrigerate to allow the flavours to meld. If you want to make it a day ahead, leave the cream off and add it when you’re ready to serve.
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