This chilled dessert is a sort of Brazilian trifle with layers of sponge fingers, tinned peaches, prunes and a rich peachy cream.
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375ml sweetened condensed milk
125ml lemon juice
1 (411g) tin peaches in syrup
175g prunes, stones removed, chopped
350g sponge fingers, cut in half
Method Prep:25min › Cook:5min › Ready in:30min
Place condensed milk in a bowl with lemon juice. Mix well until creamy; reserve.
Drain the tinned peaches, reserving the syrup. Set aside one peach for decoration and cut the remainder into small cubes.
Heat the prunes in a saucepan over medium low heat with 250ml of reserved peach syrup (set aside the rest); simmer for 5 minutes. Meanwhile, mix remaining peach syrup with milk in a bowl and dip sponge fingers in mixture.
Line a 25cm square baking tin with greaseproof paper or cling film. Place layer of sponge fingers (rounded tips down) in base of the tin. Add a layer of peaches and layer of prunes. Pour half of the lemon cream over it and cover with a layer of sponge fingers. Repeat layers, ending with a layer of the sponge fingers.
Cover dessert tightly, place a plate on top and refrigerate for 4 hours.
Turn out onto a plate and garnish with the reserved peach, sliced. Serve chilled.