This is a family favourite of mine, and the biggest difference is that is has NO SHERRY! Can’t say I have ever loved Trifle, but once I made this one alcohol free –it changed my mind! Give it a go, it is a game changer and looks oh so pretty on the table.

Ingredients

2 x Pkts Aeroplane Strawberry Jelly
2 x Jam Sponge Rolls or 2 pkts of Mini Jam Rolls
1 x 825g Tin Sliced Peaches, drain and reserve liquid
½ Cup Peach Juice (from tin)
¼ Cup Desiccated coconut
600ml Bulla Thickened Cream - whipped
1 Punnet Strawberries - to decorate
1 Flake - to decorate

Custard

115g Custard Powder (Nurses)
165g Sugar
1 Cup Milk
1 Cup Milk - extra
1 Cup Cream
2 Egg Yolks

Method

Thermomix Custard Method

• Mix Custard Powder, Sugar and 1 Cup of Milk
• Cook 1 Min / Sp 3
• Then Add extra Cup of Milk, Cream and Yolks.
• Cook 7mins/90°c/ Sp4
• Transfer to a glass bowl and lay clingwrap on top of custard to avoid skin forming. Set aside

Make Jelly by dissolving both packets into 500ml of boiling water, stir to dissolve well and add 400ml cold water. 

Stir and refrigerate until just setting – approx. 2 hours.

To assemble

• Cut sponge roll into 2 cm slices
• Cover base of Trifle Bowl and sides.
• Pour over peach juice
• Sprinkle over desiccated coconut.
• Add jelly to the centre and refrigerate until jelly is set properly.
• Add peach slices arrange nicely around edges and centre.
• Stir custard until smooth again and add custard – place back in the fridge to set.
• Before serving pipe cream layer and sprinkle over the crushed flake for chocolate layer. 
• Slice Strawberries lengthways and fan around the bowl. 
• Refrigerate until serving.