Thomasina Miers’ recipe for peach and raspberry trifle

Combine custard, cream and fresh fruit for a fresher take on in this traditional pudding

Trifle is a divisive dish. Some people don’t like it at all(or at least the versions of it they have tried in the past); others are devotees. Some must have jelly in theirs; others swear by candied peel and angelica on top. I know a handful of folk who insist on making the sponge themselves. For me, however, trifle is an excuse to make custard and to eat lots of summer fruit. Everything else is subjective. How do you like yours?

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from Food & drink | The Guardian