Ingredients

Method

For the poached peaches:
• 2 cups water
• 100 g caster sugar
• 1 piece lemon peel
• 6 peaches
For the jelly:
• 2 x 80 g packets strawberry jelly
• 350 g raspberries
For the custard mousse:
• 2 cups Woolworths fresh vanilla custard
• 2 cups UHT cream, chilled and whipped to stiff peaks
To assemble:
• 300 g panettone (one large slice or cubed)
• whipped cream, to garnish (optional)
• white chocolate shards, to garnish (optional)

Method

Ingredients

1. To make the poached peaches, place the water, caster sugar and lemon peel in a saucepan. Bring to a simmer and stir until the sugar dissolves.

2. Add the peaches and poach for 5–10 minutes depending on their ripeness, until the skins loosen. Remove from the syrup and set aside to cool.

3. Make the jelly according to the package instructions. Pour a third of the jelly into a trifle bowl and chill for 1–2 hours, or until just firm but not fully set. It should be firm enough to hold the fruit without it sinking.

4. Arrange the raspberries and poached peaches on the set jelly layer. Pour over the remaining jelly and chill to set completely, 3–4 hours or overnight. Just before serving, arrange the panettone over the jelly.

5. To make the custard mousse, whisk together the custard and whipped cream. Spoon generously over the panettone. Garnish with whipped cream and white chocolate shards. Serve immediately.

Cook’s note: Serve with fresh fruit.

Find more Christmas Desserts here

Photograph: Myburgh Du Plessis 

Production: Abigail Donnelly 

Food assistants: Bianca Jones and Emma Nkunzana