Peach and
Pineapple Trifle
  • Description:

    A staple dessert in many South African families, you’ll love this peach and pineapple trifle recipe. Enjoy it during the festive season or prepare it for a simple get-together with your loved ones any other time of year. With its colourful layers, the trifle looks especially striking in transparent glass bowls or containers. You can add a bit of quirkiness or a rustic element to your dessert as well by serving it in suitably sized jars. Topped with cream, your creations will look as good as they taste.

  • Ingredients:

    1 packet (80 g) red jelly
    1 packet (80 g) yellow jelly
    1 can (440 g) Rhodes Pineapple Pieces in Syrup, drained

    125 ml brandy or sherry
    500 ml custard
    1 medium-sized sponge cake, cut into pieces


    1 can (410 g) Rhodes Peach Slices in Syrup, drained and chopped
    250 ml cream, stiffly beaten

  • Method:

    1. Prepare the jellies separately according to their packet instructions and allow them to set.
    2. Place the sponge cake pieces in individual jars/bowls or one large glass bowl and drizzle with the brandy or sherry.
    3. Layer the red jelly over the sponge cake, followed by half of the custard.
    4. Scatter the chopped peach slices over the custard.
    5. Layer the yellow jelly, followed by the pineapple pieces and the last of the custard.
    6. Top with whipped cream and place in the fridge to set for about an hour before serving.
      Recipe supplied by Rhodes