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
- 1Make 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.
- 2Cook 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.
- 3Poach 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.
- 4Beat 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.
- 5Beat egg whites in another small bowl until soft peaks form. Fold gently through yolk mixture until smooth.
- 6Slip skins off fruit. Halve fruit; discard stones. Cut fruit into thin wedges. Stir liqueur through reserved poaching liquid.
- 7Cover bases of eight 1-cup (250ml) serving glasses with a layer of mascarpone mixture.
- 8Working 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.
- 9Cover 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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