Peach raspberry trifle

Method

1. Boil a kettle and allow it to cool slightly. In a medium pan, pack the peaches tightly then pour in enough hot water, to just cover the peaches. Add the caster sugar. Place a lid on the pan and simmer gently for about 10 minutes until just cooked through but still firm.
2. Remove the peaches from the pan, keeping the water. Following the pack instructions, make the jelly, using the hot peach water and cold water but only use 2/3 of the recommended liquid quantity.
3. Allow the jelly to cool but not set. Line the bottom of a 20cm glass bowl with a thin layer of vanilla sponge pieces, drizzle with sweet sherry or muscat. Scatter most of the raspberries over the sponge, keeping a few to garnish.
4. Peel the peaches, remove the stones and cut in slices. Arrange most of thee peaches over the sponge and raspberries, keeping a few to garnish on the top of the trifle. Pour the cooled jelly over the fruit and wine infused sponge. Cover with Multix cling and refrigerate until the jelly has set. Top with cold vanilla custard.
5. Whip the cream until it’s thick. Spoon into a Multix piping bag, fitted with a star nozzle. Pipe the cream on top of the cold custard, then arrange the remaining peaches and raspberries decoratively. Refrigerate until ready to serve.