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Recipes Dessert
Peach & Pineapple Trifle Dessert

It’s not a party until the dessert is on the table. It’s easy to put these gorgeous trifles together using store-bought Swiss rolls, Rhodes Quality fruit, a little jelly and a whole lot of custard.


  • 80 g (1 packet) red jelly
  • 80 g (1 packet) yellow jelly
  • 1 medium-sized sponge cake, cut into pieces
  • 125 ml brandy or sherry
  • 500 ml (2 C) custard
  • 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained and chopped
  • 1 x 440 g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
  • 250 ml (1 C) cream, stiffly beaten



  1. Prepare the jellies separately according to the instructions on the packets and allow them to set.
  2. Place the sponge cake pieces in individual jars/bowls or a single large glass bowl and drizzle with the brandy or sherry.
  3. Layer the red jelly over the sponge cake, followed by half of the custard.
  4. Scatter the chopped Rhodes Quality Peach Slices over the custard and layer the yellow jelly followed by the Rhodes Quality Pineapple Pieces and the last of the custard.
  5. Top with whipped cream and place in the fridge to set for about an hour before serving.

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