Melba trifle

Prepare the jelly according to package instructions. Pour into a 2L trifle dish and place in the fridge to set.

To make the custard, split the vanilla bean, scrape out the seeds and place in a medium-sized saucepan along with the bean and both creams. Place over medium heat and bring to a gentle simmer. Separate the egg yolks from the whites. Place the egg yolks, sugar and corn flour in a large bowl and whisk to combine. Gradually whisk in the cream mixture until combined. Return the mixture to the saucepan and stir over a low heat for 2-3 minutes, or until thickened (coats the back of a wooden spoon). Set aside to cool, cover and refrigerate until needed.

To make the raspberry coulis, start by juicing the lemon. Combine 2 tbsp of lemon juice, 125g of raspberries and icing sugar in a bowl and blend until smooth. Pass through a sieve and set aside.

When ready to assemble, use an electric mixer to whisk the cream to soft peaks. Add in the custard and whip for a further 5 minutes or until soft peaks form.

Halve, pit and slice the peaches. Slice the Swiss roll into 1cm-thick rounds.

To assemble, remove the jelly from the fridge. Evenly spread the coulis over the top of the jelly. Top with 2⁄3 of the amaretti biscuits, pressing them against the edge of the dish so they form a row and fill the centre with the rest of the amaretti. Top with a layer of Swiss roll rounds. Layer half the whipped custard over the Swiss roll ( or pound cake) layer. Halve the raspberries and place them in a row, cut-side pressed against the glass. Scatter the rest of the raspberries and half the peaches in the centre and top with the rest of the Swiss roll rounds. Finish with the remaining whipped custard, sliced peaches, the rest of the amaretti and a few raspberries.

Finish with a few mint sprigs and serve immediately.