peach brioche trifle

This is a twist on the traditional berry trifle but it hasn’t lost that boozy edge!

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

ingredients

2 DS-gluten free Sweet Breakfast Rolls
2 tbsp peach or apricot jam2 fresh peaches, stoned and each half sliced into 6
100 ml orange/peach juice
50ml sherry
500g gluten free ready made custard
200 – 300ml double cream, whipped
15g pistachio nuts or toasted almonds

method

1. Place the peaches and juice in a saucepan, bring to the boil, cover and simmer for 5 minutes. Stir and leave to cool.

2. Cut the rolls in half and spread with the jam. Place on the top half and then cut into 8. Place in a glass dish. Leave 6 slices of peach for decoration and cut each remaining slice in half or thirds and place in and around the rolls. Pour over the juice and the sherry.

3. Cover the rolls and peaches with the custard and leave to cool for 1–2 hours.

4. Top with the whipped cream and decorate with the peach slices and nuts.

TIP: Ensure the ready made custard is quite thick otherwise it will seep into the layer below.