24 August, 2011

Tipsy Trifle with Peaches and Cream | The Shiksa Blog

I saw this gorgeous dessert on Zabar's while I looking for infused olive oils to make Marinated Mushrooms. Many summers ago, my mother went to the orchard to pick peaches. As an annual ritual, she and my sister stocked their pantries with home-canned peaches and brandied peach jam (unfortunately, we don't have those recipes). Nevertheless, this sounds like a great dessert.

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The recipe calls for Superfine Sugar which you can learn about here.


Tipsy Trifle with
Peaches and Cream ingredients
Makes 10 to 12 servings
For cake:
One Angel food cake from the bakery, cut into 1-inch cubes

For trifle:
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 sugar (caster or superfine sugar preferred / divided use)
1 pt heavy whipping cream, divided
1/2 tsp salt, divided
3 cups prepared vanilla pudding, soft set (about 1.5 pkgs)
1/2 tsp pure vanilla extract
1/4 cup Mascapone cheese

For garnish:
Fresh mint sprigs
6-8 peach slices

Notes:

Total Time: 2 hours
For trifle, place cubed peaches in large mixing bowl and toss with 2 Tbsp of the rum, 2 Tbsp of the peach nectar, and 1/3 cup sugar until the peaches are evenly coated; set aside 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 salt until soft peaks form.

Beat in the soft set vanilla pudding until the mixture becomes rich and creamy; set aside.

In a small bowl, whisk together the remaining 2 Tbsp of rum with the remaining 2 Tbsp of peach nectar.

To assemble dessert, place half of the cubed cake in an even layer at on the bottom of a 3.5-QT trifle dish. Sprinkle half of the rum/peach nectar mixture across 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.

Use remaining ingredients to repeat the three (3) layers in the same order
  • Cake
  • Rum/nectar
  • Whipped cream/pudding
In a mixing bowl, whip the remaining 1/2 pint of heavy whipping cream with 3 Tbsp of sugar, 1/4 tsp salt, and vanilla extract until soft peaks form. Add the Mascarpone and continue to whip until soft peaks form.

Either spread the whipped cream/Mascarpone mixture across the top of the trifle, or use it to pipe a decorative pattern.

To decorate, pour the whipped cream/Mascarpone mixture into an icing bag with a star tip. Starting on the outside, and working toward the center, pipe the whipped cream/Mascarpone decoratively onto the top of the trifle in a circular pattern. Continue piping until the entire surface is covered with whipped cream/Mascarpone mixture.


Now that the trifle is assembled, refrigerate it for two to three (2 to 3) hours or overnight until serving.

Just before serving, garnish the trifle with the peach slices and fresh mint. Serve well-chilled. Store in refrigerator.



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