Peach Melba Trifle
Ingredients
- 60 trifle sponges
- 5 lb raspberry jam
- 1 1/2 pints medium sherry
- 120 oz canned sliced peaches in natural juice drained
- 2 1/2 lb ratafia biscuits
- 10 floz brandy
- 8 pints custard cooled
- 6 pints whipping cream
- 2 lb fresh raspberries
- 1 lb flaked almonds toasted
Instructions
- Split the sponges and sandwich together with the jam. Arrange them in large glass bowls.
- Spoon over sherry mixed with a little of the fruit juice, scatter over peaches, arrange ratafia biscuits in a layer on top and sprinkle with half the brandy.
- Spread the custard evenly over the fruit and biscuits.
- Whip the cream until soft peaks form, then fold in the remaining brandy.
- Spoon over the trifles and top with raspberries and almonds.
Notes
fills four 6 pint (3.5 litre) bowls