Strawberry and Peach Trifle

#trifle #fruittriflerecipe #easytriflerecipe
My mother has been perfecting her unique Strawberry and Peach Trifle recipe for over three decades. This delightful dessert stands out from the conventional jelly and fruit trifle. In our family's version, strawberries and peaches are blended into a smooth puree and gently poured over trifle sponges, allowing the rich fruit flavors to soak into the sponge. Optionally, sherry can be added to enhance the taste, and it is equally delicious with or without alcohol. The trifle is then layered with creamy custard and topped with a generous amount of fresh whipped cream. For decoration, it features a sprinkle of hundreds and thousands, fresh strawberries, and a touch of mint, making it visually appealing as well. This trifle has become a beloved highlight at family gatherings and is consistently enjoyed by all who taste it. If you're looking to try a trifle with a twist, I highly recommend giving this recipe a try.

Strawberry and Peach Trifle/Christmas Trifle

Strawberry and Peach Trifle/Christmas Trifle
Timings.
• Prep Time: 15 mins.
• Chill Time: 5 hours.
• Total Time: 5 hrs 15

Ingredients.
• 1 tin (410g/14oz) Strawberries in juice
• 1 tin (410g/14 oz) of Peaches in juice.
• 3 Packs x 160g Trifle Sponges
• Juice of 2 large Oranges.
• 1 ¼ cup (300ml/10.14 fl oz ) Fresh Cream, whipped.
• 1 pint (568 ml/19.02 fl oz) of Custard, I use Birds.
• Fresh Strawberries, to decorate.
• Sprinkles - Hundreds and Thousands
• Fresh Mint (optional).
• Edible Silver Glitter (optional).

Method.

1. Cut the trifle sponges in half.
2. Liquidise the peaches including the juice and pour into a jug.
3. Liquidise the strawberries, including the juice and pour into a jug.
4. Squeeze the oranges.
5. Into a large glass bowl place a layer of sponge, now pour over a layer of pureed peaches, then a layer of sponge and a layer of pureed strawberries.
6. Continue in this way until all the sponge is in the bowl, and pour over all the remaining pureed fruits.
7. If using sherry add it to the orange juice and pour it over.
8. Using a knife poke it into the trifle in a few places this helps the fruit absorb into the sponges.
9. Cover with cling wrap and place in the fridge to chill for 5 hours or overnight.
10. Make the custard and allow it to cool slightly before pouring it onto the trifle.
11. Place a piece of cling film over the custard and press it down gently - this helps prevent skin forming on the custard.
12. When the custard is fully cool, pipe on or spoon on the freshly whipped cream.
13. Decorate with strawberries, sprinkles, edible glitter and mint.
14. Keep refrigerated until ready to serve.
15. Mmm, Scrummy!!!

STORAGE
Store in the fridge, this trifle is best eaten within 1-2 days of making it.

[kathydean]

Looks so festive and also ideal for a beautiful spring day 😊. And no jelly....very interesting twist.

[lauraellen]

This is much easier than I thought it would be!! It is so pretty and actually perfect for a summer dessert, too. I have never seen trifle cakes here but I could maybe use pound cake or lady fingers and get similar results. 😊❤😋

[MichaelRuddock]

delicioso, maravilloso, brillante, sabroso 😋😋😋