Orange Hazelnut Trifle

Ingredients

• 2 x 85 g Aeroplane Jelly Orange
• 2 x 450 g Madeira sponge cake, cut into squares
• 1/2 cup orange juice
• 800 g can peach slices, drained but keeping the juice
• 2 cups whipped cream
• 50 g hazelnuts, crushed
• 6 butternut snap or ginger nut biscuits, crushed

Method

1. Prepare Aeroplane Original Orange Jelly according to pack instructions and allow to cool but not quite set.
2. Place the sponge cake squares to form a pattern into the bottom of the glass bowl. Mix the peach juice and orange juice together and poor over the cake squares. Lay the peaches around the top of the cake and top with the cooled jelly. Place into the fridge to set for 3-4 hours.
3. Mix together the cream, crushed hazelnuts and crushed biscuits and smooth the mixture over the top of the jelly. Put back into fridge and serve chilled, sprinkled with the other half of the hazelnuts.