Fruit Trifle (Peach and Raspberry topped with Blueberries)
Ingredients
- 200 gr. (7 oz.) Slab Madeira cake
- Seedless Raspberry Jam
- 300 gr. (10½ oz.) frozen raspberries
- 1 packet 135 gr. (4¾ oz.) Raspberry jelly
- 570 ml. (1 pt.) double cream
- 6 large egg yolks
- 50 gr. (2 oz.) caster sugar
- 2 level tsp. cornflour
- 1 tsp. vanilla extract
- 2 tins (415 gr. each) peach slices, drained
- (250 gr. drained weight each)
- 275 ml. (½ pt.) double Cream, whipped
- 2 tbsp. toasted flake almonds
- 23 cm. (9") round bowl
Method
Cut the Madeira cake into an even number of thin slices. Spread a small amount of raspberry jam on one slice and cover with the next. Cut these into finger slices and place in the bottom of the bowl.
Scatter over the frozen raspberries.
Cut the jelly into small pieces and place in a jug. Pour over 150 ml. (¼ pt.) boiling water and stir gently until melted. Make up to 425 ml. (¾ pt.) with cold water. Pour over the raspberries and sponge fingers.
Cover with cling film and leave to set in the fridge. You can leave it at this stage overnight.
Make the custard: Heat the cream in a small saucepan and bring almost to boiling point.
In a separate bowl beat together the egg yolks, sugar, cornflour and vanilla with a whisk. Pour over the hot cream, stirring all the time.
Return the mixture to the saucepan and heat, very gently, still stirring, until the sauce thickens. Just a few minutes.
If the custard does overheat and curdle, just take it off the heat and beat until it becomes smooth.
Pour the custard into a jug, cover with clingfilm and leave to cool, then pour over the raspberries. Place back in the fridge, covered.
When the custard has set, pipe or spoon over the whipped cream. Make an indent in the centre and pile in the blueberries, or scatter over the top.
Sprinkle over the toasted almond flakes and serve.
Variations: Use any combination of fruit you like!
