Christmas Trifle Recipe

Ingredients

• 500g of mini jam rolls 
• 600 g vanilla custard
• 300 ml thickened cream
• 2 x 85 g pkts raspberry jelly
• 2 x 400g tin peaches 
• 1 cup of fresh raspberries 
• ½ cup toasted slivered almonds 

Method 

1. Make the jelly as directed on the box and set in the fridge overnight. 
2. Once set, use a knife to cut the jelly into 3 cm chunks. Set aside
3. Place the thickened cream into bowl of the stand mixer and whip using the wire whisk until very thick. Set a side 
4. Cut the jam rolls into 2 cm thick slices, line the bottom and side ( 1 roll high around the side ) of a  medium glass bowl. 
5. Cover the rolls with 1 tin of peaches including juice, along with ½ the jelly squares. 
6. Pour over half of the custard and repeat the process with remaining ingredients. 
7. Top with the cream and decorate with berries and slithered almonds.