Classic Trifle

10 ingredients
6 steps

Ingredients

  • 1 pkg (3 oz) raspberry gelatin
  • 8 oz sponge or yellow cake, cut into 1-inch pieces
  • 1/4 cup sweet sherry
  • 1/4 cup custard powder or vanilla pudding mix (not instant)
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups milk
  • 1 can (29 oz) sliced peaches, drained
  • 2 1/3 cups heavy cream
  • 6 None maraschino cherries

Directions

  1. 1
    Prepare gelatin according to package directions for speed set. Pour into shallow container. Refrigerate 20 mins or until gelatin is almost set.
  2. 2
    Arrange cake in 3-quart bowl; sprinkle with sherry.
  3. 3
    Blend custard powder, sugar and vanilla extract with a little of the milk in small saucepan; stir in remaining milk. Stir on medium heat until mixture boils and thickens. Cover surface of custard with plastic wrap; cool.
  4. 4
    Pour gelatin over cake; refrigerate 15 mins. Top with peaches. Stir half of the cream into custard; pour over peaches.
  5. 5
    Whip remaining cream; spread half over custard. Spoon remaining whipped cream into piping bag fitted with large star tip. Pipe whipped cream stars on top of trifle. Refrigerate 3 hours or overnight.
  6. 6
    Serve trifle topped with maraschino cherries, if desired.

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