Brandied Peach and Raspberry Trifle with Vanilla Cream

Name: Brandied Peach and Raspberry Trifle with Vanilla Cream
Cuisine: Australian
Ingredients: 500 g raspberries; 6 Brandied Peaches; 6 slices Génoise Sponge; 6 tablespoons thick (45%) cream, whipped; 12 tablespoons Thick Vanilla Cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This is a favourite dessert served in late summer when the fruit is abundant and at its best.

Ingredients

6 slices Génoise Sponge
6 Brandied Peaches
500

Oceania
Australia
Dessert
Summer

Method

Line the bases of 6 trifle dishes with the cake and soak with some of the brandy syrup from the peaches.
Slice the peaches and arrange them on top of the cake. Add a few raspberries, fill the dishes with the vanilla cream and cover with the whipped cream. Top with more raspberries and serve.