Our Ultimate Summer Trifle Recipe
Angel Bakes this week is a fresh and fun summertime dessert! We absolutely love this abundant Summer Trifle - it's crammed with the best of our kiwi summer fruit and creamy homemade custard, and we think it would make a wonderful show-stopping dessert to take along to a summer BBQ with friends and family.
For the Sponge:
3 eggs
pinch salt
125g sugar
pinch salt
125g sugar
50g flour
25g cornflour
1 tsp baking powder
25g cornflour
1 tsp baking powder
For the Poached Peaches:
650g (5-6) peaches
300g sugar
750mls water
750mls water
For the Custard:
6 egg yolks
50g castor sugar
2 tsp cornflour
50g castor sugar
2 tsp cornflour
550mls cream
45mls Amaretto
45mls Amaretto
For the Trifle:
60mls sherry
250mls peach syrup (from Poached Peaches)
250g raspberry jam
250mls peach syrup (from Poached Peaches)
250g raspberry jam
400g raspberries
330mls cream (whipped)
330mls cream (whipped)
Method:
To make the Sponge, preheat oven to 190°C and grease and line a baking tray (we used a bun tray measuring 32cm x 23cm). Begin whisking eggs and salt, slowly pour in sugar and whisk until thick and pale yellow. Sift flour, cornflour and baking powder together and fold gently into egg mixture. Pour mixture into baking tray and bake for 15-20 minutes or until sponge springs back when lightly touched. Leave in tray for 10 minutes before turning out onto a cooling rack.
To make the Custard, in a small bowl, whisk together yolks, sugar and cornflour. In a small pot heat cream to just before the boil. Pour a little into the egg mixture while stirring, then gradually add the rest, stirring continuously. Return to the pot and stir over a low heat until thick and custardy. Remove from heat and pour into a chilled bowl. Add Amaretto and set aside to cool.
To make the Poached Peaches, cut peaches in half vertically and scoop out stones. In a wide saucepan combine sugar and water, and over a medium heat, stir until sugar is dissolved. Increase heat and without further stirring bring to the boil. Add peaches to syrup cut side up. Bring syrup back to the boil and simmer peaches on one side for 3-5 minutes, turn peaches cut side down and cook a further 2-3 minutes or until peaches are tender but not soft. Remove peaches and reserve syrup for the trifle.
To assemble the Trifle, start by combining sherry and peach syrup. Spread the sponge generously with raspberry jam and cut into cubes approximately 3cm square. Place sponge into a trifle dish or large glass bowl and sprinkle with raspberries. Pour sherry and peach syrup over raspberries. Toss gently to encourage the sponge to soak up the liquid. Cut each peach half into 4 even slices. Place peach slices over sponge cubes and pour custard over the top. Cover and refrigerate for 3-4 hours. Decorate with cream and serve.