PEACH AND RASPBERRY TRIFLE

By a.p.r. pillai -

PEACH AND RASPBERRY TRIFLE:

INGREDIANTS:

RASPBERRY JELLY CRYSTALS -85 GM

UNFILLED PACKAGED SPONGE CAKE – 250 GM

RASPBERRY JAM -2 TABLESPOON

SWEET SHERRY – 125 ML

CUSTARD POWDER -30 GM

CASTER SUGAR -55 GM

MILK -375 ML

VANILLA EXTRACT -1/2 TEASPOON

THICKENED CREAM -300 ML

SLICED PEACHES,DRAINED -825 GM

ALMOND FLAKES TOASTED -2 TABLESPOON

METHOD:

MAKE JELLY ACCORDING TO DIRECTION ON PACKET ,COVER ;REFRIGERATE INTIL MIXTURE IS THE CONSISTENCY OF UNBEATEN EGGWHITE .

MEANWHILE SPLIT CAKE IN HALF HORIZONTALLY THROUGH CENTRE ;SANDWICH CAKE HALVES WITH JAM.CUT CAKE INTO 3CM SQUARES.

PLACE CAKE IN 2.5 LITRE DEEP SERVING BOWL;SPRINKLE WITH SHERRY.

MIX CUSTARD POWDER AND SUGAR IN A SAUCEPAN .GRADUALLY BLEND IN MILK ;STIR OVER UNTIL MIXTURE BOILS AND THICKENS.AFTER REMOVE FROM HEAT AND STIR IN EXTRACT AND ½ CUP OF THE CREAM.COVER SURFACE COMPLETELY WITH PLASTIC WRAPAND THEN COOL.

MEANWHILE POUR JELLY OVER CAKE AND REFRIGERATE UNTIL SET.

TOP JELLY WITH PEACHES THEN WITH CUSTARD.

BEAT REMAINING CREAM IN MACHINE UNTIL SOFT PEAKS FORM .SPREAD CREAM OVER CUSTARD AFTER REFRIGERATE AND SERVE WITH NUTS.

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