Peach and Pineapple Trifle
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.
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
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