Not only for Christmas, a trifle is always a favourite. Especially one that combines beautiful Summer fruit that can be prepared the day before and serve a crowd. Trifles have come a long way since my mother’s version with Swiss roll, sweet sherry and packet custard. Even though it was basic (not even containing jelly as most traditional trifles do) we still loved it as she had a trick of diluting the sherry with fresh orange juice so you didn’t get that overwhelming hit of alcohol. In this version I took that idea and diluted the peach schnapps with the raspberry puree. It works well, just enough to make it a very good trifle!
Ingredients: Serves 8-12
400g frozen raspberries
½ cup peach schnapps liquor
½ cup sugar
Half x 500g packet sponge finger biscuits
300ml cream
¾ cup crème fraiche
½ tsp vanilla bean paste
2 punnets fresh raspberries (keep a few for decorating the top)
2-3 ripe & juicy white peaches
Method:
- In a small saucepan saute frozen raspberries with the sugar until the sugar has dissolved and set aside to cool.
- Add the peach schnapps.
- Whip the cream and fold through the creme fraiche & vanilla paste.
- Dip the sponge finger biscuits into the cooled raspberry mixture and line the base of a deep glass bowl. Be generous with the mixture to ensure the biscuits soften. Add a few slices of fresh peaches and a few fresh raspberries.
- Now add a layer of the cream mixture.
- Continue in this manner until all the mixture is used, making sure that the biscuits are softened.
- Finish with a cream layer and fresh fruit.
- Cover and refrigerate overnight.
Delicious, this will become your new favourite trifle!
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