Name: White nectarine and rosewater trifle
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 1
Ingredients: 568.13 gm thickened cream; 579.38 gm milk; 141.90 gm caster sugar; 32.50 gm custard powder; 400g madeira cake, trimmed, cut into 2cm pieces; 65.63 gm orange juice; 4 large white nectarines, stones removed, thinly sliced; 250g mascarpone, softened; 4.40 gm vanilla extract; 53.75 gm caster sugar; 9.00 gm powdered gelatine; 40.00 ml rosewater

White nectarine and rosewater trifle

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Prep Time:
70 minutes

Cook Time:
10 minutes

Total Time:
80 minutes

Make this festive trifle ahead for rich, infused flavors and a stress-free Christmas day.

Ingredients:

568.13 gm thickened cream
579.38 gm milk
141.90 gm caster sugar
32.50 gm custard powder
400g madeira cake, trimmed, cut into 2cm pieces
65.63 gm orange juice
4 large white nectarines, stones removed, thinly sliced
250g mascarpone, softened
53.75 gm caster sugar
9.00 gm powdered gelatine
40.00 ml rosewater

Instructions:

In a medium saucepan over medium-high heat, combine 3/4 cup cream, 1 1/2 cups milk, and 5 tablespoons sugar. Bring to a boil. In a small bowl, mix custard powder with the remaining milk until smooth. Stir the custard mixture into the cream mixture. Cook over medium heat for 3 to 4 minutes until it boils and thickens. Take off the heat and let it cool for 10 minutes before using.
Place the cake at the bottom of a 10-cup glass serving bowl. Generously drizzle with juice. Add half of the sliced nectarine on top. Carefully pour the custard over the layers. Chill in the refrigerator for 1 hour until cold.
With an electric mixer, whip mascarpone, vanilla, remaining sugar, and remaining cream until soft peaks form. Smooth over custard and chill in the fridge for 1 hour.
For the Rosewater jelly, in a small saucepan over medium heat, mix sugar and 1 1/4 cups of cold water until sugar dissolves, about 4 to 5 minutes. Add gelatine and stir until dissolved, about 3 to 4 minutes. Remove from heat, mix in rosewater, strain into a jug, and let cool to room temperature.
Place the remaining nectarine slices on top of the mascarpone layer and then delicately drizzle the cooled jelly over them. For optimal results, refrigerate the dish overnight. Finally, serve and enjoy!

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