Peach Schnapps And Raspberry Jelly Trifle - cooking recipe

Ingredients

1 lb frozen raspberries
1/2 cup granulated sugar
3 tsp powdered gelatin, bloomed in 2 tbsp ice water
1 lb sponge cake, sliced
1/2 cup peach schnapps
3 None peaches, pitted, sliced
2 cups thick vanilla custard or pudding
1 1/4 cups heavy cream, whipped
None None sliced almonds, toasted, to serve
None None fresh mint leaves, to serve

Preparation

In a medium saucepan, combine 1/2 lb raspberries, 1 2/3 cups water and sugar. Stir over low heat until sugar dissolves. Puree until smooth. Strain. Mix 2 tbsp raspberry puree with bloomed gelatin and gently heat until melted. Whisk into remaining raspberry mixture. Chill for 20 mins, until beginning to set.
Arrange a single layer of sponge cake in the bottom of a large serving bowl, trimming to fit. Drizzle with schnapps. Pour jelly over top. Chill for 1 hour, until firm.
Arrange peaches and remaining raspberries over jelly. Spread custard over top. Top with whipped cream. Garnish with toasted almonds and mint.