Dessert: United Kingdom – Stone Fruit Trifle

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

1 1 / 3 cups (300 g) sponge cake or ladyfingers, sliced
3–4 ripe peaches, nectarines, or plums (mix), chopped
3–5 tbsp (50–75 ml) sherry or fruit juice (optional)
2 cups (500 ml) prepared custard (homemade or good-quality storebought)
1 1 / 4 cups (300 ml) whipping cream
2–3 tbsp (25–38 g) caster sugar (for cream)
1 tsp vanilla extract
Optional toasted almonds or chopped pistachios for garnish

Instructions

1. Cut sponge into cubes and layer into a large trifle bowl. Sprinkle sherry or fruit juice over the sponge to moisten.
2. Scatter a generous layer of chopped peaches, nectarines and plums over the sponge.
3. Pour a thick layer of custard over the fruit and chill 1 hour to set.
4. Whip whipping cream with caster sugar and vanilla to soft peaks.
5. Spoon or pipe whipped cream over the chilled custard and garnish with remaining chopped fruit and toasted nuts.
6. Chill until ready to serve; allow a little time at room temperature before serving for best texture.