Peach, Strawberry, Mint & Cointreau Trifle

25 mins serves 10


600ml Anchor thickened cream

1kg carton Anchor vanilla custard

18 lady fingers

125 ml Cointreau 

2 x 410g cans sliced peaches in syrup

2 punnets strawberries, hulled and sliced in half

2 tbsp fresh mint leaves, chopped


  1. Combine the cream and custard
  2. Drain peaches and mix syrup with cointreau
  3. Place half of the lady fingers into the base of a large serving bowl. Drizzle over ½ the cointreau/peach. 
  4. Cover with one third of the drained peaches, strawberries and mint and half of the cream and custard. 
  5. Repeat the layers, finishing with the cream and custard. Cover and refrigerate for 2 to 3 hours then top with the remaining peaches, mint and strawberries