METHOD

1. To make the jelly, place the gelatine and ¼ cup (60ml) of the water in a bowl and stir to combine. Stand for 5 minutes or until the water is absorbed. 
   
2. Place the gin, sugar and remaining water in a saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir to combine. Set aside to cool for 20 minutes.
   
3. While the jelly mixture is cooling, make the sloe gin syrup. Place the water, gin and sugar in a small saucepan over medium heat and bring to a simmer. Cook, stirring, for 4 minutes or until thick and syrupy. Allow to cool slightly and refrigerate until chilled.
   
4. Place two-thirds of the peaches in a 4-litre-capacity glass dish. Pour over the jelly mixture and refrigerate for 2 hours or until set.
   
5. To assemble the trifle, top the jelly with the meringue. Place the cream, icing sugar and vanilla in the bowl of an electric mixer and whisk until soft peaks form. Spoon the cream over the meringue.
   
6. Preheat a char-grill pan or barbecue to medium heat. Press the remaining peaches in the caster sugar and grill for 2 minutes each side or until charred. Top the trifle with the grilled peaches and drizzle with the sloe gin syrup to serve. Serves 10–12.

+ Sloe gin is a gin infused with sloe berries that is sweet and pink in colour. Find it at most liquor stores.

Tip: This trifle can be assembled up to 2–3 hours ahead and kept in the refrigerator. Top with the grilled peaches and syrup just before serving.