An irresistible combination of flavours and textures.
1 sponge cake, 16 cm diameter × 3 cm deep
⅔ cup cream sherry or port
¾ cup boiling water
85 g packet red jelly crystals
⅔ cup cold water
¼ cup sugar
¼ cup custard powder
2½ cups milk
1 teaspoon vanilla essence
2 × 425 g cans peach slices, drained
1 cup cream
¼ cup icing sugar
250 g punnet strawberries
1. Cut sponge into 2 cm cubes and place in an 8-cup capacity serving dish. Drizzle sherry over the cake.
2. Pour boiling water over jelly crystals and stir until dissolved. Add cold water. Pour into a 28 × 18 cm tin and refrigerate 30 minutes or until set.
3. Place sugar and custard powder into a medium pan, gradually blend in milk. Stir over medium heat with a wooden spoon until custard boils and thickens. Remove from heat. Add essence and egg, mix well. Cover surface with plastic wrap, cool to room temperature.
4. Using a plastic spatula, cut jelly into cubes. Place in a layer on top of sponge. Add fruit for the next layer, then pour custard over top. Refrigerate for 20 minutes or until custard has set. Whip cream with icing sugar until thick, pipe or spoon decoratively onto trifle and garnish with strawberries.