Roasted Caramelised Peach Trifle
www.daylesfordlonghouse.com.au
This is the trifle to end all trifles. The divine roasted peaches, muscat jelly, the whiteness of the mascarpone above them make it beautiful to cook at.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Cake pan
- Baking dish
- Saucepan
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Parchment paper
- Airtight container
- Plastic container
- Serving bowl
- Cup
Ingredients
- 8-12 ripe peaches (yellow queen peaches are our favourite)
- 1 cup raw sugar
- 1 lemon, juiced
- 48g titanium-strength gelatine leaves, approximately 6 sheets
- 625ml muscat/ toquay fortified wine
- 250ml water
- 60ml lime juice
- 200g caster sugar
- 2 teaspoons vanilla bean paste
- 250g unsalted butter
- 250g caster sugar
- 4 eggs
- 250g self-raising flour
- 60ml milk
- 125g caster sugar
- 3 egg yolks
- 40ml sweet marsala
- 250ml pouring cream
- 350g mascarpone
- Chopped Callebaut white chocolate, as desired
- Chopped roasted hazelnuts, as desired
- 500ml peach juice from roast peaches above
- Muscat, to taste
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