Dinner For 12 Recipes
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Place jelly crystals in a heatproof bowl. Pour over the boiling water and stir until the jelly crystals dissolve. Add the cold water and stir to combine. Pour into a 12-cup (3L) glass serving dish. Place in the fridge for 2 hours or until set.
Meanwhile, place the combined peach wedges, raspberries, liqueur or orange juice, vanilla and half the sugar in a large bowl and gently stir to combine. Set aside for 30 mins or until the raspberries release their juices.
Use an electric mixer to whisk the cream, custard and remaining sugar in a large bowl until soft peaks form.
Arrange half the peach mixture over the jelly in the dish. Arrange the sponge roll slices over the peach mixture. Top with the remaining peach mixture.
Add the jam to the cream mixture and use a round-bladed knife to gently marble. Spoon the cream mixture over the peach mixture in the dish.
Thinly slice the extra yellow peach crossways. Use your fingers to roll each slice and arrange on top of the trifle. Top with the extra peach wedges and raspberries.
85g pkt raspberry jelly crystals
3 white peaches, stoned, cut into thin wedges
3 yellow peaches, stoned, cut into thin wedges
1 tsp vanilla bean paste
75g caster sugar
600ml thickened cream
250g pkt Jam Mini Rolls, cut into 1cm-thick slices
1 yellow peach, extra, stoned
Yellow peach wedges, extra, to serve
Raspberries, extra, to serve
11.3 grams fat
6.5 grams saturated fat
28.6 grams carbohydrates
22.5 grams sugar
2.1 grams protein
9.2 milligrams cholesterol
56.2 milligrams sodium
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This spectacular trifle, inspired by the classic peach melba dessert, is a must-have on your dinner table this Christmas!