Festive trifle

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By Food24 November 03 2009
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Ingredients (12)

200.00 g cake — sponge, prepared
200.00 ml sherry — medium-cream
410.00 g peaches — slices, tinned and drained
100.00 g almonds — whole blanched
80.00 g jelly — port wine
250.00 ml water — boiled
25.00 ml sherry — medium-cream
750.00 ml readymade custard — thick
2.00 ml almond essence
500.00 ml cream — fresh, whipped to stiff peaks
50.00 ml sherry — medium-cream
glacé fruit
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Cut the sponge cake into pieces and arrange in a pretty glass bowl. Place the peach slices and almonds on top, reserving a few almonds for decoration. Add the port wine jelly to the boiling water and stir until the jelly has dissolved completely. Add the 25 ml sherry to the jelly. Cool and pour over the ingredients in the bowl. Chill until set. Mix the custard and almond essence and spoon over the cake layer. Chill. Mix the cream and the 50 ml sherry and spoon on top of the custard layer, reserving some cream for decoration. Smooth and pipe cream rosettes on the trifle. Cut the glacé watermelon pieces into holly leaf shapes with a biscuit cutter and cut the other glacé fruit into shapes of your choice. Decorate the trifle with the glacé fruit and almonds.

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