2x 80g packets strawberry jelly
5 ripe peaches, sliced or 1 can peach slices, drained
250g fresh strawberries, sliced
500g Mascarpone cheese
1 can (385g) NESTLÉ Sweetened Condensed Milk
1 can (290g) NESTLÉ Dessert & Cooking Cream
240g NESTLÉ Milky Bar White Chocolate, chopped and melted
30ml gelatine granules
1 trifle sponge cake, 500g
¼ cup smooth strawberry jam
250ml fresh cream, whipped
2 tbsp flaked almonds, lightly toasted
Make the jelly as per the packet instructions.
Arrange ¾ of the fruit in the base of your trifle dish, reserving the remaining fruit for garnishing.
Cover the fruit with the jelly and place in refrigerator until set.
Place the Mascarpone cheese into a mixing bowl and beat until smooth.
Add the NESTLÉ Condensed Milk, NESTLÉ Cooking Cream and melted chocolate, and mix until well combined and smooth.
Melt the gelatine according to packet instructions and quickly stir into the creamy mixture.
Pour ⅔ of the mixture over the set jelly layer in your trifle bowl and refrigerate until set.
Fold the remaining ⅓ of the creamy mixture into the whipped cream and keep refrigerated until needed.
Cut the trifle sponge cake into long strips and sandwich 2 slices together with strawberry jam.
Trim away the edges, and cut into 2cm wide sandwich squares and arrange on top of the set custard layer in the trifle dish.
Spoon the reserved custard and cream mixture onto the top of the trifle and refrigerate until required.
Decorate the top of trifle with the reserved fruits and toasted flaked almonds just before serving.