Fruity Christmas trifle

Recipe from: 12/1/1998 12:00:00 AM

Ingredients 9
Servings 1
Minutes 15 mins


Serving Change
  • 1
    ready-made sponge cake
  • 125
    cherry liqueur
  • 410
    sliced peaches, drained
  • 50
    ground almonds
  • 12
    glacé cherries, quartered
  • 500
    ready-made custard
  • 1
    punnet raspberries
  • 250
    cream, whipped
  • fruit slices to garnish


15 mins
Cut the sponge cake into small squares and place at the bottom of a glass bowl.
Pour the liqueur over the cake. Top with a layer of peach slices, ground almond, cherries, half the custard and a layer of berries.
Pour over the remaining custard and spoon over the whipped cream.
Decorate with slices of fresh fruit and refrigerate for 1-2 hours before serving.
Serves: 4-6
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