Peach, almond & prosecco trifle
READY IN 1 hour 30 minutes plus cooling and setting time SERVES 10-12
One of our favourite ways to cook peaches is to gently poach them in prosecco. The poaching liquid becomes deeply infused with lush peach flavour and turns a beautiful rosy hue.
700ml prosecco 200g caster sugar Thinly peeled rind and juice 1 orange and ½ lemon 750ml water 8 peaches, bases scored 6 titanium-strength gelatine leaves, softened in cold water for 3-5 minutes Peach brandy (see Notes), for drizzling WHIPPED MASCARPONE 5 egg yolks (reserved from dacquoise, see recipe below) ½ cup caster sugar 50ml prosecco Juice ½ orange 750g mascarpone 200ml cream Almond dacquoise (see recipe below)
1 Stir prosecco, sugar, rinds, juices and water in a large saucepan over medium-high heat until sugar dissolves. Add peaches and weight with a plate to submerge. Bring to a simmer, reduce heat to low and simmer gently until peaches are tender (8-10 minutes). 2 Remove saucepan from heat, cool peaches to room temperature in syrup, then remove with a slotted spoon. Peel and cut into wedges, and refrigerate until required. 3 Remove rinds from poaching liquid and place in another saucepan with 250ml poaching liquid and set aside. 4 Strain 1 litre of the remaining poaching liquid into a clean saucepan (pour remaining poaching liquid over peach wedges) and bring to a simmer. Squeeze excess water from gelatine, add to pan and stir to dissolve. Refrigerate to cool completely, then pour half into the base of a 3-litre trifle bowl (reserve remaining jelly mixture at room temperature so it doesn’t set completely) and place in freezer until just beginning to set (40-45 minutes). Add a third of the peach wedges and refrigerate until jelly is firm (1-2 hours).
5 Simmer reserved poaching liquid and rinds over mediumhigh heat until a light syrup forms and rinds become translucent (6-8 minutes), then refrigerate until required.
6 For whipped mascarpone, whisk egg yolks, sugar, prosecco and juice in a bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then whisk in an electric mixer until cooled to room temperature (2-3 minutes). Whisk mascarpone and cream in a bowl just until soft peaks form (don’t overwhisk or mixture will split and become grainy), then fold in egg yolk mixture.
7 To finish assembling, cut a round of almond dacquoise to fit inside trifle bowl, place on jelly and drizzle with brandy. Spread half the whipped mascarpone on top, then gently ladle on remaining jelly mixture – if the jelly has set too much by this stage, gently warm it over low heat to soften to ladling consistency – and freeze until just beginning to set (40-45 minutes).
8 Add half the remaining peach wedges and refrigerate until firm (1-2 hours). Cut another round from remaining dacquoise to fit bowl, place on top of set jelly, drizzle with brandy and spread with remaining whipped mascarpone.
9 Cover and refrigerate overnight for flavours to develop and combine, and serve topped with remaining peach wedges and drizzled with peach syrup.