Peach trifle roll with raspberry jelly filling

This peach trifle roll is a Christmas winner! It combines all the components of a trifle – custard, cream, fruit, jelly and sherry – rolled into a soft vanilla sponge that can be prepared ahead of time.

By Nici Wickes
  • 30 mins preparation
  • 15 mins cooking
  • Serves 8 - 10
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Sponge roll
  • 4 large eggs
  • 1/2 cup caster sugar
  • 2 tsp vanilla extract
  • 65 g plain flour
  • 1 tsp baking powder
  • 2 tbsp ground almonds
  • 50 g butter, melted
  • 1/4 cup caster sugar
  • 2-3 tbsp sherry
  • White chocolate shards, to garnish (optional)
  • Freeze dried raspberry powder, for dusting (optional)
  • Icing sugar, for dusting
  • 200 ml whipped cream
  • 1/2 cup store-bought custard
  • 1 cup raspberry (or any red) jelly, Nici used store-bought
  • 1 cup sliced peaches, fresh or tinned and drained well


  • 1
    Preheat oven to 180°C. Line a large but shallow tray (bigger than a Swiss roll tin) with baking paper.
  • 2
    Beat the eggs, sugar and vanilla until thick and pale. Gently fold in the dry ingredients and melted butter. Take care that any pocket of flour and/or almonds are mixed in. Scrape into your prepared tray and spread evenly. Bake for 12-15 minutes or until the sponge springs back when pressed gently. Turn out onto a large piece of foil that's been liberally sprinkled with caster sugar, peel off baking paper and with the short edge closest to you, roll up tightly. Leave to cool.
  • 3
    To prepare the filling, whip the cream until stiff and stir through the custard. Cut the jelly and peaches into small cubes.
  • 4
    Carefully unroll the sponge. Sprinkle over the sherry and spread with the whipped cream/custard mixture. Scatter over the jelly and peaches. Roll back up, wrap and chill until required.
  • 5
    To serve, place on a platter, top with more cream and decorate with white chocolate, raspberry and icing sugar.

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