Peach Melba Trifle Pudding | Peach Raspberry Trifle
Servings 6
Ingredients
- 1 box 85 gm raspberry jelly
- 425 gm peaches in sugar syrup I used Dole brand
- 130 gm box Jello Vanilla Pudding refer notes
- 3 cups milk
- 200 gm whipping cream
- 2 packs 110 gm each swiss roll cake I used strawberry flavor
- 300 gm raspberry frozen
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Keep a big pan ready. Prepare the jelly as per box instructions. Pour into pan. Allow to set in the fridge for an hour.
- Reserve a few raspberries for garnish. Mix the rest of it, sugar and vanilla. Toss well. Set aside for it to release its juices.
- Cook the Jello pack along with the milk till thick. Allow it to cool completely.
- Whip the cream till stiff. Fold in the cooled Jello pudding.
- To assemble, take out the jar from the pan. Drain the peach slices and chop roughly. Reserve the sugar syrup and a few pieces for garnish.
- Cut the rolls into equal slices. Brush with sugar syrup. Arrange on the side of the dish.
- Sprinkle half of the raspberry compote and peach slices on top of the jelly.
- Spread half the cream custard. Sprinkle the remaining fruit and compote and top with the remaining cream custard.
- Cling wrap and let it set for a couple of hours in the fridge.
- Just before serving, decorate with the reserved raspberry and peach slices and sprinkle some almond slices. Dig in!
Notes
Instead of Jello vanilla pudding, you can use custard powder. Stir 3-4 tbsp of custard powder into the milk along with sugar as per sweetness, cook till thick. Cool and then fold into the whipped cream. The custard needs to be really thick so that pudding holds its consistency.