About this recipe:This fresh peach trifle is a fantastic addition to any summertime meal. Vary the amount of liquid to taste and feel free to add some other fresh fruit for more colour and flavour. If you are short on time, this recipe works just as well with ready made vanilla custard from the shop.
1 (175g) packet trifle sponge or sliced Madeira cake
85g amaretti biscuits
150ml Marsala wine
5 ripe peaches - stones removed, peeled and sliced
3 tablespoons caster sugar
2 tablespoons cornflour
2 teaspoons almond extract
200ml double cream, whipped
toasted almond flakes, to taste
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Arrange the trifle sponges or sliced cake in the bottom of a large glass bowl together with the amaretti biscuits. Pour the Marsala wine over, then layer the peaches on top. Place in the fridge to chill.
To make the custard, heat the milk till warm but not simmering in a saucepan. Combine the sugar and cornflour and mix to a slurry with a little of the warm milk. Pour into the saucepan with the rest of the milk, whisking constantly, until a nice thick custard forms. Remove from the heat and add the eggs one at a time, then return to the heat and simmer gently while whisking for up to 10 minutes. Remove from the heat, add the almond extract and allow to cool.
Remove the sponge and peaches from the fridge and spoon the cooled custard over. Add the whipped cream and smooth the top. Sprinkle the almonds over the top to decorate. Chill in the fridge for at least 2 hours before serving.
If you like a firm trifle with not too much liquid, use less of the wine to soak into the sponge.