Blackcurrant, peach and biscotti trifle

Trifle is a festive tradition, but this fabulous new fruity take on the classic will wow everyone.

Serves: 8

Preparation time:  15 minutes

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You will need

  • 180g pack Taste the Difference almond and chocolate biscotti, broken up
  • 100g pre-soaked mixed fruit
  • 411g tin peach slices in fruit juice, drained with 75ml of juice reserved
  • 2 x 290g tins blackcurrants in fruit juice, drained
  • 50g pistachio kernels, roughly chopped
  • 500g carton ready-to-eat custard
  • 300ml tub fresh whipping cream, lightly whipped
  • 100g tub pomegranate seeds
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Recipe Information

Step by step guide to making Blackcurrant, peach and biscotti trifle

  1. In a 2 litre glass dish, layer the biscotti pieces with the pre-soaked dried fruit.
  2. Drizzle over the reserved peach juice, then scatter over the peach slices, blackcurrants and half the pistachios.
  3. Pour over the custard and spread evenly with a spoon. Dollop large spoonfuls of the whipped cream on top of the custard, then sprinkle over the remaining pistachios and the pomegranate seeds.
  4. Serve immediately or chill until ready to serve.

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Nutritional information for Blackcurrant, peach and biscotti trifle

Nutritional information for Blackcurrant, peach and biscotti trifle

Nutrition type per serving
Calories 432 kcal
Total Fat 25.2g
Saturated Fat 12.9g
Salt 0.10g
Sugar 32.2g

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