Kiwi Trifle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The day before serving, start assembling your trifle. Using the best crystal bowl you can find, break up pieces of the sponge cake to cover the bottom of the bowl.

Step 2

If using sherry, drizzle it over the top of the sponge. If not, use the juice from the can of peaches instead.

Step 3

Spread the jam over the top of the sponge, making sure it goes right to the edges so that you can see some of the jam when looking through the side of the bowl.

Step 4

Cut the drained peaches in half and place on top of the jam.

Step 5

Sprinkle the raspberries over the peaches, pushing some out to the edge of the bowl.

Step 6

Cover and chill in the fridge.

Step 7

On the day of serving, dollop the chilled custard over the top of the fruit and smooth out with the back of a spoon until flat

Step 8

In a bowl, beat the cream, mascarpone, icing sugar and vanilla till soft and pillowy — but don’t over-whip it! Spoon on top of the trifle.

Step 9

Toast the almonds in a dry frying pan until they start to turn golden.

Step 10

Tip onto a plate to cool. Sprinkle the fresh raspberries and toasted almonds over the top of the trifle and decorate with edible flowers.

Step 11

Keep refrigerated until ready to serve. It will keep for up to 3 days in the fridge