Nanas Favourite Trifle

Ingredients

• 2 x 85 g Aeroplane Jelly Port Wine
• 300 g sponge or jam roll, sliced
• 800 g can peach slices, drained (keep juice)
• 2 tbsp peach juice*
• 750 ml thick custard
• 1 cup cream, whipped

Method

1. Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, refrigerate until just beginning to set.
2. While setting, line a 1.5L glass bowl with sponge slices, pressing into base and drizzle with peach juice. Top with drained peach slices. When jelly is at egg white consistency, spoon all but 1 cup over peaches and allow to set firmly in refrigerator. Set the remaining cup in a shallow bowl, and then crush with a fork.
3. When set, top with custard, whipped cream and crushed jelly.