Chocolate Dessert

White chocolate and peach trifle

Name: White chocolate and peach trifle
Yield: 12
Ingredients: 3 titanium-strength gelatine leaves; 375ml peach schnapps; 185g caster sugar; 300g shortbread biscuits, crushed; 6 egg yolks; 600ml thickened cream; 500g mascarpone; 1 tsp vanilla extract; 250g white chocolate, melted, cooled; 8 peaches, stones removed, sliced; Freeze-dried raspberries (optional), to serve; Edible flowers (optional), to serve; 110g caster sugar; 1 peach, peeled, skin reserved; 1/2 tsp vanilla bean paste

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by Phoebe Wood

Mar 11, 2016

Trifles are the perfect dessert to shared with friends, family and loved ones. Phoebe Wood's recipe features white chocolate and fresh peaches, and will surely go down a treat with everyone.

3 titanium-strength gelatine leaves
1 1/2 cups (375ml) peach schnapps
185g caster sugar
300g shortbread biscuits, crushed
6 egg yolks
600ml thickened cream
500g mascarpone
1 tsp vanilla extract
250g white chocolate, melted, cooled
8 peaches, stones removed, sliced
Freeze-dried raspberries (optional), to serve
Edible flowers (optional), to serve

Peach & vanilla syrup

1/2 cup (110g) caster sugar
1 peach, peeled, skin reserved
1/2 tsp vanilla bean paste

Method

1.

To make peach jelly, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place schnapps, 1/3 cup (75g) sugar and 1 1/2 cups (375ml) water in a saucepan over medium heat and stir until sugar dissolves. Squeeze excess water from gelatine and add to schnapps, stirring until melted and combined. Remove from heat and cool to room temperature, then pour into a 3L (12-cup) trifle dish. Chill for 3 hours or until set. Scatter crushed shortbread over the jelly.
2.

To make white chocolate cream, place egg yolks and remaining 1/2 cup (110g) sugar in a heatproof bowl and whisk until pale. Place bowl over a saucepan of simmering water (don’t let bowl touch water) and whisk until doubled in volume. Transfer to an electric mixer and whisk until cooled. Whisk in cream to soft peaks, then add mascarpone and vanilla, and whisk to stiff peaks. Fold in one-third chocolate to loosen, then fold through remainder. Dollop over shortbread. Chill until ready to serve.
3.

Meanwhile, for the syrup, place sugar, peach skins, vanilla and 1/2 cup (125ml) water in a pan over medium heat, stirring until sugar dissolves. Cook for 5 minutes or until slightly thickened, then strain, discarding skins. Cool completely.
4.

Arrange peach slices on top of trifle, then drizzle with syrup. Scatter with berries and flowers, if using, to serve.