85g packet port wine jelly crystals
85g packet raspberry jelly crystals
500ml boiling water
½ cup vanilla custard powder
½ cup caster sugar
1 tsp vanilla extract
½ x 460g store-bought unfilled sponge cake, cut into 3cm cubes
125ml sweet sherry
2 peaches, thinly sliced, plus extra to garnish
16 cherries, pitted, plus extra whole cherries to garnish
250g strawberries, hulled, thickly sliced, plus extra to garnish
600ml tub thickened cream, plus extra 300ml tub
Strawberry leaves, to decorate
Make both jellies following packet instructions, however, using only 250ml of boiling water for each, no cold water. Pour into 2 shallow plastic containers about 16 x 10cm. Refrigerate for 6 hours or overnight until jelly is set. Turn out, then cut into 2cm cubes.
Whisk custard powder, sugar and vanilla with ¼ cup of the milk in a small saucepan, then stir in remaining milk. Cook, stirring, over low heat for about 5 minutes or until mixture boils and thickens. Transfer to a large mixing bowl, cover custard directly with plastic wrap and chill for 30 minutes until cold.
Arrange cake cubes in the base of a 12-cup capacity trifle bowl. Drizzle sherry over the top.
Top with jelly cubes, peaches, cherries and strawberries.
Pour ½ cup of the 600ml of cream into custard and beat with an electric hand mixer until smooth, then spoon over jelly and fruit.
Pour remaining cream from 600ml into a large bowl and whisk with electric hand mixer for 3 minutes or until soft peaks form. Spoon cream on top of custard. (At this point you can cover trifle with plastic wrap and chill overnight to allow flavours to infuse if desired.)
Just before serving time, whisk the extra 300ml cream until firm peaks form, then spoon on top of the trifle. Top the trifle with extra peaches, cherries and strawberries, then decorate with strawberry leaves.