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Peach and passionfruit trifles
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Irresistible passionfruit and peach trifle with a twist on classic flavors that will wow everyone.
Ingredients:
  • 500ml (2 cups) sauterne wine (dessert wine)
  • 20.00 gm hot water
  • 9.00 gm powdered gelatine
  • 500ml (2 cups) milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 115g (1/2 cup) caster sugar
  • 20.00 gm cornflour
  • 125ml (1/2 cup) thickened cream
  • 2 x 90g pkts coconut macaroons (Unibic brand), roughly crushed
  • 40.00 ml liqueur tokay
  • 6 medium just-ripe slipstone peaches, halved, stones removed, chopped
  • 240g (2 punnets) raspberries
  • 4 passionfruit, halved
Instructions:
  • In a saucepan, heat the sauterne until it just starts to boil. Combine gelatine with water in a heatproof jug and stir until dissolved. Mix in the sauterne, pour into a bowl, cover with plastic wrap, and chill in the fridge for 3 hours to set.
  • In a saucepan, heat milk and vanilla bean until it simmers. Remove from heat, discard bean, and scrape seeds into milk. In a bowl, whisk egg yolks, sugar, and cornflour until thick. Slowly mix in hot milk. Cook over low heat for 15 minutes until thickened. Chill custard in the fridge with plastic wrap on the surface.
  • Whip cream with an electric beater until soft peaks form. Transfer to a bowl, cover with plastic wrap, and chill in the fridge until needed.
  • To serve, gently crush sauterne jelly with a spoon. Distribute macaroons evenly among eight 300ml serving glasses. Drizzle with liqueur and vanilla custard. Arrange peaches, jelly, and raspberries on top. Finish with a dollop of cream and a drizzle of passionfruit for a delightful presentation.

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