Peach and Lemon Curd Trifle

Name: Peach and Lemon Curd Trifle
Prep time: 15 min
Yield: Makes 6
Ingredients: 2 x 410g cans Wattie's Peaches sliced in light syrup, drained; ¾ cup lemon curd; 600 ml chilled custard; 12 savoiarde biscuits (lady fingers); ¾ cup fresh orange juice; 6 raspberries or strawberries for garnish

Create these simple yet stunning individual trifles this Christmas. With layers of Wattie's peaches, lemon curd, custard and lady fingers these are our best trifle yet.

Makes 6

Prep Time 15 minutes

Ingredients

2 x 410g cans Wattie's Peaches sliced in light syrup, drained

¾ cup lemon curd

600ml chilled custard

12 savoiarde biscuits (lady fingers)

¾ cup fresh orange juice

6 raspberries or strawberries for garnish

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

i

Peaches Sliced in Light Syrup

Grown under the sun in Hawke's Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie's.

Method

Step 1

1. Puree drained Wattie's Peaches in a food processor or blender.

Step 2

2. Mix lemon curd into the custard.

Step 3

3. To assemble dip savoiarde biscuits in orange juice to soften. Push one into the base of 6 serving dishes.

Step 4

4. Spoon over Peach puree. Top with the custard mixture. Repeat the layers finishing with the custard mixture.

Step 5

5. Garnish with fresh berries.

Step 6

Option: Only puree one can of Wattie's Peaches and repeat layers using sliced peaches.

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Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

2 x 410g cans Wattie's Peaches sliced in light syrup, drained

2

¾ cup lemon curd

3

600 ml chilled custard

4

12 savoiarde biscuits (lady fingers)

5

¾ cup fresh orange juice

6

6 raspberries or strawberries for garnish