Peach and passionfruit trifle

To prevent them discolouring, sprinkle raw peaches with a little lemon juice or vitamin C powder dissolved in a little water. Poached peaches can also be used.

Ingredients

6	Peaches, ripe (Main)
4 Tbsp	Orange liqueur (Main)
1 cup	Vanilla custard
1	Sponge cake, 200g (Main)
¾ cup	Passionfruit pulp (Main)
¾ cup	Cream, whipped

Directions

1. Halve, peel, stone and thinly slice the peaches. Poach in a sugar syrup, if preferred.
2. Combine the liqueur with the custard. Cut the sponge into 3cm cubes.
3. Place some sliced peaches in the base of a serving dish. Spoon a little passionfruit pulp over the top. Add some cubes of cake. Top with the custard, smoothing with a spoon. Add some whipped cream and smooth the top.
4. Carefully place more peach slices on top and drizzle with a little more passionfruit pulp.

More easy Christmas desserts from Jan

• Christmas mincemeat cheesecake
• Meringue wreath