Broadcast Date: December 6, 2005 Peach trifle Sunrise Christmas recipes Shared by Jeanette of Australia

2 x 85g packet passionfruit	3 00ml carton thickened cream
-flavoured	1 Cup vanilla custard
-jelly crystals	2 Tsp finely grated orange rind
2 50g packet jam rollettes, sliced	4 medium peaches
-into 1cm slices	Extra 2 sliced peaches to decorate
1/3 Cup sweet sherry

1. Pour jelly crystals into a bowl. Add 500mls of boiling water, stir until crystals are dissolved. Stir in 400mls cold water. Refrigerate until just set.
2. Place jam rollettes over base and around side of a serving bowl (10-cup capacity). Drizzle with sherry.
3. Beat cream in a bowl with an electric mixer until firm peaks form. Fold in custard and orange rind.
4. Pour half of the half-set jelly over rollettes. Cut peaches in half then into thin slices. Arrange half of the peaches over jelly. Top with remaining jelly then remaining peaches. Spoon custard cream over peaches. Cover and refrigerate overnight.
5. Serve decorate with extra sliced peaches over top.
Hint. Trifle can be made up to 2 days ahead. Keep, covered, in refrigerator.