Ingredients (14)

• 2 x 85g pkt port wine jelly crystals
• 500ml (2 cups) boiling water
• 125ml (1/2 cup) red wine
• 300g fresh cherries, pitted, halved
• 85g pkt strawberry jelly crystals
• 250ml (1 cup) boiling water
• 1L (4 cups) thickened cream
• 900g tub Pauls Creamy Custard Double Thick French Vanilla
• Finely grated rind of 1 orange
• 460g pkt double unfilled round sponge cakes
• 825g can peach slices in syrup, drained
• Orange slices, to decorate
• Fresh cherries with stems intact, to decorate
• Fresh mint leaves, to decorate

Method

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• Step 1 Place the port wine jelly crystals2 x 85g pkt port wine jelly crystals in a heatproof bowl. Add the 500ml (2 cups) boiling water500ml (2 cups) boiling water and stir until dissolved. Add the red wine125ml (1/2 cup) red wine and stir to combine. Set aside for 10 minutes to cool slightly.
• Step 2 Pour one-third of the jelly85g pkt strawberry jelly crystals mixture into a 20cm round 4L (16 cup) glass trifle bowl. Place in the fridge for 30-40 minutes or until just set but not firm (it should stick to your finger when touched).
• Step 3 Arrange the cherry300g fresh cherries, pitted, halved halves, cut-side facing outwards, around the side of the trifle bowl, gently pressing against the glass to adhere. Top with half of the remaining jelly mixture then place the remaining cherry halves over the jelly mixture. Return to the fridge for 20 minutes or until just set. (If any cherriesFresh cherries with stems intact, to decorate have floated to the top, you can gently push them back down with your fingers.) Top with the remaining jelly mixture. Return to the fridge for 1 hour or until set.
• Step 4 Place the strawberry jelly crystals in a heatproof bowl. Add the 250ml (1 cup) boiling water250ml (1 cup) boiling water and stir until dissolved. Place in the fridge for 30-40 minutes or until the mixture is thick and just starting to set.
• Step 5 Meanwhile, use electric beaters to beat 250ml (1 cup) cream until firm peaks form. Add the custard900g tub Creamy Custard Double Thick French Vanilla and orange rindFinely grated rind of 1 orange. Fold to combine. Place in the fridge until needed. Use a large serrated knife to trim the top off 1 sponge cake and set aside the top. (Reserve the remaining cake for another use). Cut the trimmed cake in half horizontally to create 2 layers. Use electric beaters to beat cooled strawberry jelly mixture and 300ml of the remaining cream in a large bowl until soft peaks form.
• Step 6 To assemble the trifle, spread half of the strawberry jelly mixture over the cherry jelly layer. Top with a layer of sponge, trimming to fit as necessary. Reserve offcuts. Drizzle over the extra red wine. Arrange 12 peach slices around the side of the trifle bowl, gently pressing against the glass to adhere (see notes). Fill with half of the custard mixture, half of the remaining peach slices and reserved cake offcuts. Top with the remaining custard mixture and smooth the surface. Top with the remaining strawberry jelly mixture (give it a quick stir if it has started to set) and smooth the surface. Top with the reserved trimmed cake top. Place in the fridge for 2 hours to set.
• Step 7 Use electric beaters to beat the remaining cream in a bowl until firm peaks form. Dollop over the top cake layer to cover. Decorate with orange slicesOrange slices, to decorate, cherries, remaining peach slices and mint leavesFresh mint leaves, to decorate to serve.