I should have been entertaining my husband’s cousins tomorrow, but we have had to call it off because of the snow. However, I had already bought all the stuff for this trifle recipe so I made it anyway. We will be eating it all week, but that isn’t necessarily a bad thing is it?
The recipe has been adapted from one in the Woman & Home Magazine supplement ‘Tastes of Christmas’.
Peach and salted caramel trifle
Serves 8-12
8 trifle sponges
2 400g jars peach slices in light syrup
1 tbsp Amaretto liquer (or brandy)
397g can Carnation Caramel
1 tsp Maldon sea salt
1 litre (1 3/4 pint) ready-made vanilla custard ( I used Tesco Cornish Custard)
284ml carton double cream
2 tbsp toffee sauce
handful of hazelnuts roughly chopped
1. Place the trifle sponges in the bottom of the trifle dish. Cover with the peaches and the syrup from one of the tins mixed with the Amaretto or brandy.
2. Mix the caramel with the sea salt and pour over the peaches and sponge.
Spoon the custard on top. Chill while you whip the cream.
3. Whip the cream to soft peaks, spoon over the caramel. Chill for at least 30 minutes.
4. Just before serving, drizzle with toffee sauce and scatter the nuts over the top.
I have to say it doesn’t look that great in the bowl, but it tastes divine …mmmmmm.
Chele says
Oh that does sound mighty fine to me. I bet your Husbands cousins are gutted they can't get through!
Choclette says
Sounds highly decedent and also sounds as though you might be secretly pleased you have to polish it all off yourselves 😉
Anne says
That sounds right up my street! And trifle everyday is no bad thing..
Thanks for the kind comment, got a few rough weeks ahead i think but am sure will be back cooking shortly 🙂
Chow and Chatter says
wow this is a trifle 🙂 sorry about the snow hope my parents can fly out wednesday eek
The KitchenMaid says
I LOVE trifle, but my husband is not a fan so I never make it. This one though, looks so luscious I can imagine eating the whole thing myself (straight out of the bowl, for breakfast!)