Moscato and Almond Trifle with White Peaches
Australian Gourmet Traveller recipe for Moscato and almond trifle with white peaches.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Hand mixer
- Serving bowl
- Cake pan
- Parchment paper
- Oven
- Saucepan
- Stove
- Refrigerator
- Whisk
- Mixing bowl
- Spoon
- Spatula
- Pastry brush
- Chef's knife
- Airtight container
Ingredients
- 3 egg yolks
- 75 gm caster sugar
- 500 gm mascarpone
- 60 ml (1/4 cup) milk
- To serve: thinly sliced white peaches
- Moscato jelly
- 750 ml sparkling moscato
- 50 gm caster sugar, or to taste
- 8 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- Almond cake
- 5 eggwhites
- 130 gm caster sugar
- 150 gm icing sugar
- 120 gm almond meal
- 30 gm plain flour
- For brushing: peach liqueur or orange liqueur (optional)
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