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Poached peach, raspberry and hazelnut trifle
Poached peach, raspberry and hazelnut trifle
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Indulgent poached peach trifle, a stunning post-dinner treat.
Ingredients:
  • 8 (about 1.5kg) firm ripe peaches
  • 1L (4 cups) water
  • 430g (2 cups) caster sugar
  • 1 vanilla bean, split lengthways
  • 185ml (3/4 cup) Frangelico liqueur
  • 2 x 250g ctns mascarpone
  • 1 x 600ml ctn thickened cream
  • 60g (1/3 cup) icing sugar mixture
  • 200g savoiardi (sponge finger biscuits)
  • 1 x 150g punnet fresh raspberries
  • 40.00 ml coarsely chopped dry-roasted hazelnuts
Instructions:
  • Score the base of each peach with a cross. Combine water, caster sugar, and vanilla bean in a large saucepan over low heat. Stir and cook for 5 minutes until sugar dissolves. Add peaches, cover with a piece of non-stick baking paper, and gently press down. Simmer for 10 minutes or until tender. Using a slotted spoon, transfer peaches to a bowl.
  • Bring the poaching liquid to a vigorous boil over high heat until reduced by half, about 15 minutes. Stir in the Frangelico and let it infuse for 30 minutes. Remove the vanilla bean before using.
  • Peel the peaches, halve, and remove the stones. Coarsely chop 6 peach halves and cut the remaining peach into thick wedges. Chill the peach wedges in an airtight container in the fridge.
  • Combine mascarpone, cream, and icing sugar in a bowl and beat until the mixture thickens slightly.
  • Soak half of the biscuits individually in the delightful Frangelico syrup, then layer them at the bottom of a 3L (12-cup) serving bowl. Pour half of the syrup over them, spread half of the cream mixture, and sprinkle with chopped peaches. Repeat the layers with the remaining biscuits, syrup, and cream. Chill in the fridge for 8 hours or overnight.
  • To serve, arrange the peach wedges, raspberries, and hazelnuts on top.

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