Peach and almond trifle

Serves: 8

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Total Time: 15

Prep Time: 15

• 5  almond fingers (we used Sainsbury's, 95p for 150)
• 150 gram(s) pack of ratafia biscuits
• 3 tablespoon(s) peach schnapps or sherry
• 2 can(s) peaches in syrup
• 1 teaspoon(s) ground cinnamon
• finely grated zest and juice of 1 orange
• 500 gram(s) carton fresh vanilla custard
• 500 gram(s) carton of Greek strained yogurt
• 300 ml carton of crème fraîche
• 2 tablespoon(s) runny Greek honey
• 2  figs, cut into wedges
• 8  toasted almonds
• You will need: 1.7l/3-pint glass trifle bowl

Method

1. Cut almond fingers in half horizontally and arrange in base of glass bowl. Scatter over ratafias biscuits, then drizzle with peach schnapps or sherry.
2. Drain peaches, reserving syrup, and arrange peaches over ratafias. Add orange zest and juice and ground cinnamon to syrup, whisk together to combine, then pour over fruit.
3. Pour over vanilla custard. Combine Greek yogurt and crème fraîche together and add 1tbsp honey. Stir together till evenly mixed. Spoon large dollops of yogurt mixture on top of custard.
4. To serve, arrange figs in centre of trifle along with almonds and drizzle over remaining honey.
5. Tip: Use six halved, stoned fresh peaches if you prefer.

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