Dayna Hoskin really knows how to bake up a storm.
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Sex on the Beach Peach Trifle

Who would have thought that a trifle bowl would be so hard to find! I've been to five shops of whose website stated that they had trifle bowls... yet the didn't, and many others that I was certain would have them, I was wrong. Luckily good old Spotlight came through with the goods just I was getting ready to give up and serve my trifle in a saucepan. Crisis averted!

This recipe was one hell of a feat, I'm not going to lie. It's not hard, it just takes a decent chunk of time to bring all the elements together. Of course, that's because every element is homemade, but you can take some shortcuts if you're working a tight schedule (see point 1 in my top tips for mastering this bake down below). However, if you do decide to dedicate yourself to this recipe and build this baby from the ground up, the reward will be the best-tasting trifle you've ever had. No word of a lie, my immediate family have almost 150 years of eating experience 
between us, and everyone said it's the tastiest trifle they've EVER had. I don't usually like to blow my own horn, but I definitely nailed the flavours on this one.  

#1 Strapped for time, grab yourself pre-made sponge cake and custard from the supermarket, just cut the sponge cake up into roughly 1-inch cubes, and add the grapefruit syrup to your custard. If your custard is really thin, prior to mixing through your grapefruit syrup, chuck it over a medium heat on the cooktop, add 3tbsp cornflour and let it simmer (while whisking) until it thickens.

#2 You can make your trifle anywhere between 4 to 24 hours prior to serving. It all comes down to personal preference and time constraints. I like to make mine 24 hours before so that it gives everything time to absorb the flavours.

 For the sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you lose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!

#4 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise. 

#5 To get maximum volume out of your eggs, use cold egg whites and ensure there is no yolk mixed in with them, and that your beaters and bowl are clean and dry. Even a drop of water or oil can make a huge difference in the amount of volume you get out of your eggs.


#6 Be patient! If your Jelly hasn't completely set prior to pouring your custard on top, it will collapse and you won't have even layers.  Likewise is regarded to your custard, be patient and allow ample time for it to cool or the heat will begin to liquify the Jelly layer beneath it.

#7 Some gelatines are sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set, so be sure you let the peach syrup for your Jelly drop below boiling temperatures before incorporating your Jelly crystals or you will risk your Jelly not setting.

#8 Don't walk away from your custard once it's on the stove-top and ensure you whisk it continuously. It doesn't take long at all for it to come together, and should you walk away or stop whisking, you risk the cornflour settling to the bottom and 'baking'. Trying to re-rectify this will leave your with a lumpy custard. 

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Yield: 8Pin it

Sex on The Beach Peach Trifle

prep time: 3 hourcook time: 1 hourtotal time: 4 hours
Flavours of the famous Sex on The Beach Cocktail in the comforting form a Trifle. The perfect dessert for any occasion.


  • 2 white peaches (cubed)
  • 2 cups water
  • 1/4 cup sugar
  • + boiling water to make a total of 350ml
  • 85g packet of Aeroplane Jelly 'Create a Jelly'
  • 100ml Vodka
  • 800ml thickened cream
  • 12 egg yolks
  • 3tbsp cornflour
  • 2 cups Grapefruit Juice
  • 1 cup caster sugar
Sponge Cake
  • 4 eggs
  • 1/2 cup caster sugar
  • 70g plain flour
  • 12g cornflour
  • 1/2 tsp baking powder
Marinated Peaches
  • 4  white peaches
  • 1/2 cup Peach Schnapps
  • 2/3 cup white sugar
Peach Toppers
  • 2 white peach
  • + white sugar (to roll)
  • 600ml thickened cream
  • 1/2tsp vanilla essence
  • 110g icing sugar
  • Cranberry Sauce 


Sponge Cake
  1. Preheat your oven to 180 degrees Celsius
  2. Prepare a 9-inch (23cm) diameter cake tin. Set aside.
  3. Separate your eggs, place your yolks in one mixing bowl, the whites in another.
  4. Beat your egg whites on high speed with an electric mixer, pouring in half of your caster sugar as you go, until it holds soft peaks and is of a meringue texture (smooth, glossy, and thick).
  5. Clean and dry or change your beaters, and beat your egg yolks on high speed, gradually pouring the second half of your caster sugar as you go, until egg yolks have roughly doubled in size.
  6. Pour egg yolks into your whites and using a soft silicone spatula, fold them together gently.
  7. Into a separate bowl, sift together your self-raising flour, cornflour, and cream of tartar. Then sift them a second time into the mixing bowl with your eggs.
  8. Add vanilla essence, and fold wet and dry ingredients together gently until well combined.
  9. Ensure you scrape the bottom of the mixing bowl to pick any last small pockets of flour.
  10. Pour mixture into the pre-prepared tin, and place on the centre rack in the oven for 25 minutes, or until a skewer inserted into the centre of the cake is removed clean.
  11. Allow cake to cool in the tin for 20 - 25 minutes.
  12. Run a knife around the edge of your cake to release it from the tin, and gently transfer it onto a cooling rack. Place in the fridge to cool.
  13. Once cooled, cut up into roughly 1-inch by 1-inch cubes and set aside. 
  1. Separate your 12 egg yolks into a bowl, whisk lightly with a fork and set aside.
  2. Meanwhile, add your full cream milk and cornflour to a saucepan and place over medium heat.
  3. Whisk your milk mixture continuously, ensuring you scrape the bottom occasionally to avoid the cornflour sticking and burning.
  4. Once the mixture has started to bubble lightly at the edges, remove from heat, add your egg yolks and whisk together.
  5. Return your saucepan to the heat and continue to whisk until the mixture comes together and thickens dramatically.
  6. Set aside to cool.
  7. Place 2 cups Grapefruit Juice and 1 cup caster sugar in a medium saucepan and place over a medium heat. 
  8. Allow the mixture to simmer for 30 minutes to an hour or until you can draw a solid line through the residual 'syrup' on your spatula. 
  9. Set aside to cool slightly, pour your syrup into your custard and whisk thoroughly to combine. 
  10. Set aside to cool completely.
  1. Cut 2 white peaches into roughly 2cm square cubes and place in a large saucepan with 2 cups of water and 1/4 cup sugar. Bring to the boil, reduce for a simmer and leave it bubbling away for half an hour. 
  2. Remove your saucepan from the cooktop, set aside to cool slightly, just below boiling, and pour the liquid into a measuring cup through a strainer to remove peach chunks. 
  3. You require 350ml of water to make this jelly, so to ensure you have the correct amount of liquid you must either remove some if you have more or add boiling water to equal 350ml if you have less. 
  4. Add the contents of an 85g packet of aeroplane jelly into your peach liquid and whisk until all granules are dissolved. 
  5. Add 100ml of Vodka to the jelly, mix thoroughly and pour your jelly into your trifle bowl. 
  6. Set in the fridge for 4 hours to set. 
Marinated Peaches
  1. Once your Jelly has set quarter 4 white peaches and place into a deep bowl. 
  2. Add 1/2 cup Peach Schnapps and 2/3 cup white sugar to the bowl, toss together with tongs, cover with cling wrap and set aside to soak for half an hour. 
  1. Once your peaches have marinated, you can start assembling. 
  2. Gently pour your custard into the trifle bowl atop your jelly and gently spread it out evenly with a spatula. 
  3. Retrieve your sponge cake cubes and arrange randomly atop your custard. 
  4. Heat your cranberry sauce in the microwave for 20 -30 seconds in 10 seconds sections until it's runny, then drizzle a generous amount over your sponge cake cubes. 
  5. Drain the liquid from your marinated peaches and arrange the slices atop your drizzled sponge cubes. 
  6. Set aside while you prepare the finishing touches. 
  1. Place 600ml thickened cream, 110g icing sugar and 1/2 tsp vanilla essence into a large mixing bowl.
  2. Using electric beaters on high speed, whip the cream until it forms stiff peaks.
  3. Gently scrape the cream into your trifle bowl atop your peach slices and using a spatula, gently press it down into the peaches as you level the layer.
  4. Cover your trifle bowl with cling wrap and place in the fridge until you're ready to serve.  
Peach Toppers
  1. Just before serving your trifle, quarter 2 white peaches, roll each slice in a bowl of white sugar and arrange neatly atop your trifle. 


9-inch cake tin 
1 medium mixing bowls
2 cup capacity jug 
3 medium saucepans 
electric beaters
silicone spatula
kettle or saucepan (for boiling water) 
20cm Trifle Bowl
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