Peach melba trifles
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Time to make:
30 mins, plus 2 hrs chilling
$1.20 per serve
(at time of publication)
Full ingredients list:
2 sachets no-added-sugar orange jelly
6 sponge fingers, broken into pieces
2/3 cup raspberries, plus extra to garnish
1/3 cup blueberries
1 medium peach or nectarine, sliced
1 1/3 cup reduced-fat milk
1 teaspoon vanilla paste
4 teaspoons custard powder
1 tablespoon sugar
small mint sprigs, to garnish
ground cinnamon, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Dissolve jelly crystals in 2 cups of boiling water. Stir in cup of cold water and leave to cool.
Step 2Divide the sponge fingers between 6 serving glasses. Top with raspberries, blueberries and peach slices (or nectarines).
Step 3Once jelly is cooled, pour over fruit and place in refrigerator for 1–2 hours, or until set.
Step 4Make custard by placing 1 cup of milk and the vanilla paste in a medium saucepan, and heat until hot. Mix remaining milk with custard powder and sugar in a large bowl, making a paste. Pour hot milk over paste. Mix well and pour back into pan, stirring over a low heat until thickened. Set aside to cool.
Step 5Spoon cooled custard over set jelly. Refrigerate for 30 minutes, or until chilled. Garnish trifles with berries, mint and cinnamon.
About this recipe
First published: March 2016