PEACH PAVLOVA TRIFLE

SERVES 10-12

Trifles are things of beauty, as are pavlovas, so why not blend the two? Here mini pavs are the crowning glory of a summery peach trifle – another excellent do-ahead dessert.

INGREDIENTS

150g (about 4) egg whites

1 cup caster sugar

1 tsp white vinegar

1 tsp cornflour

PEACH JELLY

750ml rosé

2 cups caster sugar

Juice 1 orange and 1 lemon

1 litre cold water

6 peaches, bases scored with a cross 6 leaves titanium-strength gelatine, softened in cold water for 5 minutes BRANDY CUSTARD

300ml cream

300ml milk

1 vanilla bean, split, seeds scraped 6 egg yolks

1½ Tbsp plain flour

½ cup caster sugar

50ml brandy, or to taste TO ASSEMBLE

50ml brandy

16 savoiardi biscuits (sponge fingers) 300ml cream

Fresh peach wedges and crumbled freeze-dried raspberries, to serve