Raspberry Custard Trifle
|Sweet sherry||2 Tablespoon|
|Raspberry jelly crystals||85 Gram (1 Packet)|
|Boiling water||1 Cup (16 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Canned sliced peaches||425 Gram, drained|
|Thick cream||1⁄2 Cup (8 tbs)|
|Icing sugar||2 Teaspoon|
|Milk||1 3⁄4 Cup (28 tbs)|
|Custard powder||1⁄4 Cup (4 tbs)|
|Milk||1⁄4 Cup (4 tbs) (Extra)|
|Sweet sherry||1 Tablespoon|
1.Cut cake into even-sized pieces.
Place into serving dish, sprinkle evenly with sweet sherry.
2.Combine jelly crystals with boiling water in medium bowl, stir until jelly is dissolved; stir in cold water.
Transfer mixture to jug, gently pour jelly over back of spoon onto cake to prevent breaking cake.
Refrigerate until set.
3.Custard: Place milk in medium saucepan, bring to boil.
Blend custard powder and sugar with extra milk in small bowl, stir until smooth.
Gradually stir into milk in the saucepan, stir constantly over medium heat until mixture boils and thickens; stir in sherry, cover, stand 10 minutes.
Place peaches over jelly, top with custard, refrigerate until set.
Whip cream and sifted icing sugar together until soft peaks form, use to decorate or spread over trifle; add extra fruit, if desired.