Peach Trifle By Karen

Photo: kad

Ingredients

1 can fruit cocktail – drained and juice separated

1 can peaches – drained and sliced

1 sponge cake (butter or mable is fine)

All purpose whipped cream

Sherry (or any sweet wine or brandy would do)

Handful of chocolate shavings for decoration

Preparation

Crumble up the cake in a bowl until it resembles fine bread crumbs

Whip the cream and set aside.

To make the base, first off, use about 1/3 the cake crumbs and spread it out on the bottom of the dish. If you are using a very large dish you may need more. Press the crumbs down and pour half of the sherry and syrup from the canned fruit so that the cake crumbs hold. The base of the trifle should be about half inch thick.

Arrange about 1/3 of the fruits on top of the cake.

Spread a layer (about half inch thick) of whipped cream over the fruit.

Repeat with cake crumbs, fruit and cream….and ending with cream.

Once done, stick it in the fridge for about 20-30 mins to chill then serve.

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