Tipsy Trifle

Tipsy Trifle

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


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


  • 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