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Tipsy Trifle

Name: Tipsy Trifle
Prep time: 30 min
Cook time: 5 min
Ingredients: 2 pieces of Sweet Brioche Rolls; 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, shelled; or; 15 g peeled almonds

4 people

185-195 min

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

Cook

Preparation

in 20-30 minutes

Cooking

in 5 minutes

Cooling

in 160 minutes

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.

Ingredients

pieces of

Sweet Brioche Rolls

tbsp

peach jam