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Peach trifle

8 serves

30 minutes

Cooking Time:
480 minutes


• 600g vanilla sponge of choice, cut into fingers (gluten-free or vegan, if needed)
• 2 cans Del Monte Peach Slices in Juice
• 500g of ready-prepared vanilla custard
• 1 sachet strawberry jelly (vegan, if needed)
• Pomegranate seeds and mint sprigs, to decorate (optional)


1)Start by arranging half of your sponge fingers across the base of a 20cm trifle bowl, leaving as little space between the slices as possible. 2)Drain one can of peaches, then arrange the peach slices on top of the sponge. Next, prepare your jelly in a separate bowl according to packet instructions, then pour over the sponge slices. Place in the fridge to set (this will take at least two hours). 3)Once set, pour over the custard and then arrange the remaining sponge fingers on top. 4)Drain your remaining can of peaches, reserving a few tablespoons of the juice. Spoon the juice over the sponge fingers you have just arranged. Place the trifle in the fridge for a further few hours to allow flavours to absorb. 5)Once ready to serve, arrange the peach slices on top of your trifle, forming a rose shape. Scatter with the pomegranate arils and mint, if using, and spoon into bowls 6)➡️ Credit recipe & photography: Samantha Hadadi

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