Peach And Raspberry Trifle - cooking recipe

Ingredients

1 (3 oz) box raspberry Jell-O
9 oz sponge cake, halved horizontally
2 tbsp raspberry jam
1/4 cup sweet sherry
2 tbsp custard powder
1/4 cup granulated sugar
1 2/3 cups milk
1 (28 oz) can sliced peaches, drained
1 2/3 cups heavy cream
1 tsp vanilla extract
2 tbsp sliced almonds, toasted

Preparation

Make Jell-O according to package directions. Pour into a container, cover and chill for 20 mins, or until jello is almost set.
Meanwhile, spread jam between cake layers. Stack together then cut into 1 inch pieces. Arrange in a trifle dish and sprinkle with sherry.
In a small saucepan, combine custard powder, sugar and 1 tbsp milk. Stir in remaining milk. Stir over medium-low heat until mixture boils and thickens. Remove from heat and cover surface with plastic wrap to prevent a skin from forming. Let cool.
Pour the almost-set jello over cake. Cover and chill for 15 mins, or until jello is set. Arrange peach slices over top.
Stir 1/2 cup cream and vanilla into custard. Pour over peaches. Whip remaining cream to soft peaks and spread over custard. Sprinkle with sliced almonds. Chill for 2-3 hours, or overnight, before serving.