Peach Trifle

Cooking time: 1hr

SERVES: 8

Ingredients

- 600ml double cream.

-60g Castor Sugar. 

-A few drops of vanilla essence.

- 2 Tins of custard.

-2 Tins of sliced Peaches.

-100g Dried Apricots. Chopped.

- A good glug of peach liqueur.

-1 pack of orange jelly.

-1 Apricot Swiss Roll.

-A few mint sprigs for garnish.

Method

-Slice the Swiss roll and dip Dip in the peach Liquor and layer them in the bottom of a trifle dish.

-Drain the peaches and place the juice and 250g water in a sauce pan. Melt together the jelly and the juice on a medium heat until steamy.

pour the jelly over the sponge fingers and add in the peaches and chopped dried apricots, set in the fridge for six hours.

-In another bowl, whisk the double cream, sugar & vanilla until stiff peaks form. Set aside.

-Layer the custard over the jelly and then spoon on your cream. finish by arranging your mint sprigs over the top, leave in the fridge for an hour to settle and then serve.