Fact: No one does dessert quite like Donna Hay.
Flavour fact: This peachy trifle is as delicious as it is easy to put together. A simple and celebration-worthy dessert that will quickly become your go-to. Enjoy!
Serves: 6–8
Ingredients:
- 20 savoiardi (sponge finger) biscuits
- pink champagne jelly
- 3 cups (750ml) pink Champagne or sparkling wine
- 2½ teaspoons gelatine powder
- ½ cup (110g) caster (superfine) sugar
- vanilla peaches
- ¾ cup (180ml) water
- ½ cup (110g) caster (superfine) sugar, extra
- 1½ tablespoons vanilla bean paste
- 4–6 peaches, sliced+
- mascarpone cream
- 2 cups (500g) mascarpone
- 2 cups (500ml) pure (pouring) cream
- ¾ cup (120g) icing (confectioner’s) sugar, sifted
- 2 teaspoons vanilla extract
Method:
- To make the pink champagne jelly, place 2 tablespoons of the Champagne in a bowl, sprinkle over the gelatine and stir well to combine. Place the remaining Champagne and sugar in a saucepan over medium heat and stir until dissolved.
- Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and stir until dissolved. Pour the jelly mixture into a 4-litre-capacity trifle bowl or glass dish. Refrigerate for 2 hours or until set.
- To make the vanilla peaches, place the water, extra caster sugar and vanilla bean paste in a small saucepan over medium heat and stir until the sugar dissolves.
- Simmer for 6 minutes or until the syrup has slightly reduced. Refrigerate until cold.
- Toss the peaches in the vanilla syrup and set aside.
- To make the mascarpone cream, place the mascarpone, cream, icing sugar and vanilla extract in a bowl and whisk until soft peaks form. Set aside.
- To assemble, top the jelly with the biscuits, three quarters of the vanilla peaches and drizzle with spoonfuls of the vanilla peach syrup. Finish with mascarpone cream, remaining peaches and generous spoonfuls of the remaining vanilla peach syrup to serve.
Hot tip! Depending on the size of your peaches, you may need to buy more to layer your trifle dish.
Cold tip! You can make this trifle up to one day before serving.
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