Peach and passionfruit trifle
( SERVES 6 )
To prevent them discolouring, sprinkle raw peaches with a little lemon juice or vitamin C powder dissolved in a little water. Poached peaches can also be used.
- Halve, peel, stone and thinly slice the peaches. Poach in a sugar syrup, if preferred.
- Combine the liqueur with the custard. Cut the sponge into 3cm cubes.
- Place some sliced peaches in the base of a serving dish. Spoon a little passionfruit pulp over the top. Add some cubes of cake. Top with the custard, smoothing with a spoon. Add some whipped cream and smooth the top.
- Carefully place more peach slices on top and drizzle with a little more passionfruit pulp.
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