Boozy Raspberry & Peach Trifle

Serves 8-10

This classic, comforting sherry trifle has been in our family for generations, and is a festive staple on our Christmas table.

200g good quality raspberry jam.

2 x 200g packets sponge finger biscuits (we used Boudoir biscuits)

1 cup sherry.

1 fresh custard, preferably homemade.

2 x 400g cans peach slices in juice, drained.

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400g fresh raspberries.

1 cup fresh cream, whipped to soft peaks.

1. Spread a thin layer of jam on both sides of each sponge finger and arrange on the bottom and around the sides of a serving dish.

2. Drizzle half the sherry over the biscuits and pour 11/4 cups of custard over the bottom layer of biscuits. Top with a layer of peaches and raspberries.

3. Add another layer of biscuits and a drizzle of sherry, followed by more custard. Repeat the process until the dish is full.

4. Top with cream and a few raspberries, cover with clingfilm and place in the fridge to chill for at least.

4 hours before serving.

5. To serve: Serve in bowls with a sprig of mint or a few extra berries.

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