Enjoy! Colleen
Serves I made enough for 10
Prep, construction 15 minutes prep then 10 minutes construction
Cooking None but need to allow 8 hours for jelly to set and a few hours at least for trifle to chill and moosh together
Ingredients
Leftover Panettone - I had about 4-5 inches of the wide round disc left. Tear into chunks to make 2 layers.
400gm tin (approx) sliced peaches in natural juice - well drained (reserve juice)
a couple of tablespoons Sweet Sherry or Fruit Juice (from peaches) to moisten the panettone
2 jelly packets. I prefer the natural colour type. Set as directed but use 1/2 cup less water.
Custard - maybe 500 ml (?) I always seem to have leftover Christmas custard
Cherries - lots : some for middle and a handful for garnish. remove the Pits for the layered cherries. A cherry pitter is a great investment if you see one on sale - lasts for years
Whipped Cream - whip with some sifted icing sugar and reserve for topping
flaked almonds for garnish - toasted
few mint leaves - optional
Method
place a layer of panettone in base of glass trifle bowl. Drizzle with 1/2 the juice/sherry
layer with 1/2 the peach slices, 1/2 the jelly chunks, 1/2 the custard and all the pitted cherries.
Repeat with remaining panettone, juice/sherry, peaches, jelly and custard
Top with the whipped cream
Garnish with reserved cherries, toasted almond flakes and mint leaves.
Allow to chill - preferably overnight
Enjoy! Colleen
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