PEACH & NECTARINE TRIFLES
PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 8
½ cup (110g) caster sugar
3 eggs, separated
350g mascarpone cheese,
at room temperature 2 tablespoons orange-flavoured
250g savoiardi biscuits peach and nectarine wedges, extra,
POACHED PEACHES & NECTARINES 750g yellow peaches, unpeeled
750g yellow nectarines, unpeeled 3 cups (660g) caster sugar
1 vanilla bean, cut in half lengthways,
seeds scraped large strips of rind from 1 orange
1.5 litres (6 cups) water
1 Make poached peaches and nectarines.
2 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 the mascarpone.
3 Beat egg whites in a separate small bowl with electric mixer until soft peaks form. Fold gently through mascarpone mixture until smooth.
4 Slip skins off fruit. Halve fruit; discard stones. Cut fruit into thin wedges. Stir liqueur through reserved poaching liquid (from the poached peaches and nectarines).
5 Cover bases of 8 x 1-cup (250ml) serving glasses with half the mascarpone mixture.
6 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 with fruit. Refrigerate until ready to serve.
7 Serve trifles topped with extra peach and nectarine wedges. POACHED PEACHES
Make small cuts into the base of each fruit. Place sugar, vanilla seeds and bean, orange rind and the water in a large saucepan over medium heat; cook, stirring, until sugar dissolves. 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 keep it submerged in the liquid, then poach for 5 minutes or until just tender. Remove plate; using a slotted spoon, remove fruit. Discard rind. Reserve 2 cups of poaching liquid (keep remaining liquid for another use); cool the reserved liquid and the fruit separately.