Peach and nectarine trifle

You could use apricots as well or instead of either fruit for this divine peach and nectarine trifle. As a rule of thumb, just go with whatever is best in season.

  • 1 hr cooking
  • Serves 8
  • Print


Peach and nectarine trifle
  • 1/2 cup (110g) caster (superfine) sugar
  • 3 eggs, separated
  • 350 gram (11 ounces) mascarpone cheese, softened
  • 2 tablespoon orange-flavoured liqueur
  • 250 gram (8 ounces) sponge finger biscuits (savoiardi)
  • 750 gram (1½ pounds) yellow peaches
  • 750 gram (1½ pounds) white nectarines
  • 3 cup (660g) caster (superfine) sugar
  • 1.5 litre (6 cups) water
  • 1 vanilla bean, split, seeds scraped large strips of rind from 1 orange


Peach and nectarine trifle
  • 1
    Make poached peaches and nectarines. Make small cuts into the base of each fruit. Combine sugar, the water, vanilla seeds and bean, and rind in a large saucepan.
  • 2
    Cook over medium heat, stirring, until sugar has dissolved. Bring to the boil, add fruit; return to the boil. Immediately reduce heat to a very gentle simmer; place a small plate over fruit to weigh them down in the liquid.
  • 3
    Poach fruit for 5 minutes or until just tender. Remove plate; remove fruit with a slotted spoon. Discard rind. Reserve 2 cups of poaching liquid (keep the remaining liquid for another use); cool reserved liquid and fruit separately.
  • 4
    Beat sugar and egg yolks in a small bowl with an electric mixer for 5 minutes or until pale and tripled in volume. Fold through mascarpone.
  • 5
    Beat egg whites in another small bowl until soft peaks form. Fold gently through yolk mixture until smooth.
  • 6
    Slip skins off fruit. Halve fruit; discard stones. Cut fruit into thin wedges. Stir liqueur through reserved poaching liquid.
  • 7
    Cover bases of eight 1-cup (250ml) serving glasses with a layer of mascarpone mixture.
  • 8
    Working in batches, dip enough biscuits into poaching liquid to cover top of mascarpone mixture (break biscuits to fit, if necessary); top with another layer of mascarpone mixture, then top with fruit.
  • 9
    Cover with plastic wrap; refrigerate until ready to serve.


This recipe must be eaten on the day it is made. The poached fruit will keep for 2-3 days, covered, in the fridge, but the fruit will generate a lot of liquid. Reduce leftover liquid to a syrup by simmering gently, and pour over ice-cream.

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