Tippy Trifle

Tippy Trifle

Tags: Desserts

This is a twist on your traditional berry-based trifle, but it hasn’t lost that boozy edge.

Ingredients:

2 pieces
2 tbsp
peach jam
or
2 tbsp
apricot jam
2
peaches
100 ml
orange juice
or
100 ml
peach juice
50 ml
dry Sherry
500 g
custard
200 ml
whipped cream
15 g
pistachios, without shells
or
15 g
peeled almonds

Preparation

  • Place the peaches and juice in a saucepan, bring to the boil, cover and simmer for 5 minutes. Stir and leave to cool.
  • Cut the sweet breakfast rolls in half lengthways and spread with the jam. Slice each half into 4 pieces. Place in a glass dish. Leave 6 slices of peach for decoration and cut each remaining slice in half or thirds and place in and around the rolls. Pour over the juice and the sherry.
  • Cover the rolls and peaches with the custard and leave to cool for 1–2 hours.
  • Top with the whipped cream and decorate with the peach slices and nuts.
  • Allergene_Milk

At a glance

Cooling/resting time
165 min
Difficulty
easy
Servings
4
Products in this recipe