TIP: For an alcohol-free version, replace liqueur with orange juice. Trifle can be made a day ahead. Decorate just before serving.

Ingredients

500g packet frozen raspberries, thawed

1/2 cup icing sugar mixture

400g jam sponge roll, cut into 2cm-thick slices

2 tblsps butterscotch-flavoured liqueur

4 medium ripe yellow peaches

300ml tub thickened cream

Filling

2 x 250g blocks cream cheese, chopped, at room temperature

1/3 cup firmly packed brown sugar

2 tsps vanilla extract

300ml tub thickened cream

1 and a 1/2 cups French Vanilla Double Thick Custard

Method

To make filling, beat cream cheese, sugar, and vanilla in a large bowl of an electric mixer until smooth. Pour in cream. Beat until thickened. Using a whisk, fold in custard.

Using a fork, mash raspberries with icing sugar in a bowl.

Arrange some of the roll slices around the side of a glass trifle dish (14-cup capacity), with the cut side facing outwards. Cut remaining roll slices into pieces. Arrange over the base of the dish. Brush with liqueur. Cut 2 peaches in half. Remove stones. Cut into thin wedges. Place into dish.

Spoon over half the raspberry mixture, drizzling a little between the slices around the side. Pour over filling. Cover trifle and remaining berry mixture. Refrigerate for 2 to 4 hours, or until filling is just firm.

Before serving, beat cream in small bowl of an electric mixer until soft peaks form. Spoon remaining raspberry mixture over filling. Dollop cream over raspberry mixture. Thinly slice remaining peaches. Serve trifle topped with peaches.

New Idea team