Peachy Vanilla Trifle | Donna Hay

Ingredients

• 20 savoiardi (sponge finger) biscuits
• 3 cups (750ml) pink Champagne or sparkling wine
• 2½ teaspoons gelatine powder
• ½ cup (110g) caster (superfine) sugar
• ¾ cup (180ml) water
• ½ cup (110g) caster (superfine) sugar, extra
• 1½ tablespoons vanilla bean paste
• 4–6 peaches, sliced+
• 2 cups (500g) mascarpone
• 2 cups (500ml) pure (pouring) cream
• ¾ cup (120g) icing (confectioner’s) sugar, sifted
• 2 teaspoons vanilla extract