Tipsy Trifle with Peaches and Cream
by Tori Avey
SPONGE CAKE INGREDIENTS
6 eggs at room temperature
1 cup sugar (I prefer caster or superfine sugar), divided
1/4 cup water
1 tsp pure vanilla extract
1 cup cake flour
1/4 tsp salt
8 cups fresh, ripe yellow peaches cut into 3/4 inch cubes
1/4 cup rum, divided
1/4 cup peach nectar, divided
11 tbsp caster sugar (aka superfine sugar), divided
1 pint heavy whipping cream, divided
1/2 tsp salt, divided
3 cups prepared vanilla pudding, soft set (about 1 1/2 packages)
1/2 tsp pure vanilla extract
1/4 cup marscapone cheese
Fresh mint sprigs for garnish
6-8 peach slices for garnish
YOU WILL ALSO NEED:
Electric hand or stand mixer, tube pan or 2 medium loaf pans, 3.5 quart trifle bowl, icing bag with star tip (optional)
Total Time: 1 – 2 Hours
Servings: 10-12 servings
Kosher Key: Dairy
TO MAKE SPONGE CAKE:
Preheat oven to 325 degrees F. Separate the room temperature eggs, placing the yolks in one bowl and the whites in another.
Use an electric mixer to beat the yolks until they are creamy and light yellow. Beat in the sugar slowly, a quarter cupful at a time. Beat in the water, then the vanilla, then the flour.
In a medium mixing bowl, use an electric mixer to beat the egg whites on high with the salt until stiff (not dry) peaks form.
Fold frothy whites into the flour/egg yolk batter. Grease the bottom only of a 9 inch tube pan or two medium (8.5 inch) loaf pans. Pour the batter into the pan(s).
Bake cake(s) for 40 minutes – 1 hour, until top of the cake is golden brown and the edges separate from the pan. Let cake cool, then remove from pan.
TO ASSEMBLE TRIFLE:
Cut your cooled sponge cake or your purchased sponge or angel food cake into 1 inch cubes. Set aside.
Place cubed peaches in a large mixing bowl and toss them with 2 tbsp rum, 2 tbsp peach nectar, and 1/3 cup sugar till peaches are evenly coated. Let the peaches macerate (marinate in the juices) at room temperature for at least 30 minutes.
In a mixing bowl, whip 1/2 pint of heavy whipping cream with 3 tbsp sugar and 1/4 tsp of salt till soft peaks form. Beat in the soft set vanilla pudding till mixture becomes rich and creamy. Set aside. In a small bowl, whisk together remaining 2 tbsp of peach nectar with remaining 2 tbsp of rum.
Place half of the cubed cake in an even layer on the bottom of the 3.5 quart trifle dish. Sprinkle half of the peach nectar/rum mixture across the top of the cake cubes to evenly moisten the cubes. Pour half of the peaches with half of their liquid in an even layer on top of the cake cubes. Pour half of the whipped cream/pudding mixture on top of the peaches in an even layer. Repeat the three remaining layers in that order– cake, nectar/rum, peaches, and whipped cream/pudding mixture. You should now have six layers in your trifle dish.
In a mixing bowl, whip remaining 1/2 pint of heavy whipping cream with 3 tbsp sugar, 1/4 tsp of salt, and vanilla extract till soft peaks form. Add marscapone cheese and continue to whip until stiff peaks form.
Pour the whipped cream and marscapone cheese mixture into an icing bag with a star tip. Pipe the whipped cream decoratively onto the top of the trifle in a circular pattern. I like to make small florets with the whipped cream. Start on the outside of the trifle and work your way in. Continue piping until the entire surface is covered with whipped cream. Alternatively, to make things easier, you can simply spread the whipped cream across the top of the trifle.
Now your trifle is assembled. Refrigerate for 2-3 hours or overnight until ready to serve. Just prior to serving, garnish the top of the trifle with peach slices and fresh mint. I like to place the slices in a flower pattern, with mint springing from the center of the trifle. Serve well chilled. Store in the refrigerator.
© 2011 The Shiksa in the Kitchen. All Rights Reserved
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