Get creative in the kitchen this Christmas with this no-bake jelly cake and peach trifle

INGREDIENTS

  • 85g pkt Aeroplane Raspberry Flavoured Jelly
  • 1/2 x 450g pkt Coles Bakery Unfilled Double Sponge Cake
  • 1 1/4 cups (110g) moist coconut flakes
  • 600ml thickened cream, whipped
  • 600ml vanilla custard
  • 700g Goulburn Valley Peaches in Juice, drained
  • 1 tbs chopped pistachios

METHOD

  • Step 1
    Prepare the jelly crystals following packet directions. Place in the fridge for 1 1/4 hours or until mixture thickens slightly but is not set.

  • Step 2
    Place the sponge on a clean work surface. Use a 4cm cutter to cut discs from the sponge. Spread coconut over a plate. Dip 1 piece of cake into jelly, then roll in coconut to lightly coat. Place on a tray. Repeat with remaining cake pieces and the jelly and coconut. Reserve remaining jelly and coconut.

  • Step 3
    Strain reserved jelly through a sieve into an 8-cup (2L) glass serving bowl. Place jelly-coated cake pieces and jelly in the fridge for 3 hours or until set.

  • Step 4
    Reserve 1 jelly-coated cake piece. Arrange remaining jelly-coated cake pieces over jelly in the bowl. Reserve one-quarter of the whipped cream. Spoon remaining cream over the trifle. Top with custard. Arrange peaches on top. Place in the fridge for 5 hours or overnight to chill.

  • Step 5
    Top trifle with reserved jelly-coated cake piece and whipped cream. Sprinkle with pistachio and reserved coconut.

     

NOTES

+ 9 1/4 hours chilling time.

READ  Banoffee dessert cake