Waitrose and Partners
Autumn peach & berry trifle pie

Autumn peach & berry trifle pie

All the ingredients of a trifle, but sitting inside the sponge! Peaches and boozy berries are a scrumptious match with vanilla custard and cinnamon cream.

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  • Serves10
  • CourseDessert
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins
  • Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g blackberries or blueberries (large berries halved)
  • 75g Billington’s Light Brown Soft Sugar, plus 1 tsp
  • 4 tbsp Chambord Black Raspberry Liqueur
  • 2 x 415g cans Del Monte Peach Slices In Juice, drained
  • 200g The Flan Co Large Sponge Flan Case
  • 1 tbsp cornflour
  • 300ml double cream
  • 500g No.1 Madagascan Vanilla Custard
  • ¼ tsp cinnamon
  • 2 tbsp toasted flaked almonds


  1. Put the blackberries, sugar and liqueur into a medium saucepan. Boil uncovered for 5 minutes, until the berries are soft and surrounded with syrup.

  2. Arrange 10 peach slices around the perimeter of the flan, rounded sides out, to make a barrier for the custard later. Spread ½ the warm blackberries and their juices across the middle of the flan. Cool the rest.

  3. In a pan, whisk the cornflour with 2 tbsp double cream until smooth, then whisk in the custard. Simmer over a medium heat for 3 minutes, whisking continuously, until thick. Pour into the flan. Cool for 30 minutes, then loosely cover and chill for 1 hour.

  4. Whip the remaining cream, 1 tsp sugar and cinnamon to soft peaks. Spoon it over the custard, tuck the peach slices on top, then drizzle with the remaining berries and a little syrup. Scatter with the almonds and serve.

Cook’s tip

To make this ahead of time, top with the cream and peaches, then chill in the fridge, leaving the berries, juice and nuts until just before serving.


Typical values per serving when made using specific products in recipe


1,626kJ/ 390kcals



Saturated Fat












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