easiest way to prepare ultimate Upside-down summer trifle

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down summer trifle. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down summer trifle is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down summer trifle is something that I’ve loved my entire life.

Table of Contents


  • 350ml sweet white wine
  • 3 sheets leaf gelatine (see note)
  • 200g fresh raspberries
  • 300ml home-made or bought custard
  • 150ml thick cream
  • 2 large poached peaches, or 1 tin canned sliced peaches
  • 1 sponge cake
  • Whipped cream, to serve


  • Step 1
    Place 250ml (1 cup) of the wine in a saucepan over medium heat for 1-2 minutes.
  • Step 2
    Place half the gelatine in a bowl of cold water for 1 minute to soften, squeeze dry and add to the wine. Stir until dissolved. Pour a little into the base of each mould then refrigerate for 10 minutes to set. Place 6 raspberries on the jelly and top with remaining wine mixture. Refrigerate for 1/2 hour to set.
  • Step 3
    Meanwhile, place custard and 50ml of the wine in a saucepan over medium heat for 1 minute.
  • Step 4
    Soften remaining gelatine leaves in cold water for 1 minute, squeeze dry then add to the custard and stir to dissolve. Set aside to cool slightly.
  • Step 5
    Lightly whip the cream, fold into the custard and pour into the moulds leaving about 2cm to the rim. Return to the fridge for 1/2 hour to set.
  • Step 6
    Cut peaches into thin slices, and place on the set custard. Slice cake through middle and cut out rounds roughly the size of the top of each mould. Place cake rounds on top of peaches and brush with remaining wine. Cover and refrigerate for 1 hour.
  • Step 7
    Dip base of trifle moulds in warm water for a few seconds to soften, turn out and serve with the whipped cream.

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