The summer bring peaches with it. This delicious fruit can be eaten on its own, used in salsas, cobblers and trifles. Peach trifle is a summer favourite for many. The dessert is simple, quick and delicious. The combination of peaches and cream makes it irresistible.
Eggs at room temperature: 6
Sugar (I prefer caster or superfine sugar): 1 cup
Water: ¼ cup
Pure vanilla extract: 1 tsp
Cake flour: 1 cup
Salt: ¼ tsp
Fresh, ripe yellow peaches cut into ¾ inch cubes: 8 cups
Rum, divided: ¼ cup
Peach nectar, divided: ¼ cup
Sugar (I prefer caster or superfine sugar), divided: 11 tbsp
Heavy whipping cream, divided: 1 pint
Salt, divided: ½ tsp
Prepared vanilla pudding, soft set (about 1½ packages): 3 cups
Pure vanilla extract: ½ tsp
Marscapone cheese: ¼ cup
Preheat your oven to 325 degrees. Break the eggs and separate the yolks and whites in two different bowls. With the help of an electric mixture, beat the yolks till they are light yellow in colour. Add the sugar in little by little and keep beating. Add the water, vanilla essence and flour, beat until mixed.
With the electric mixture on high, beat the egg whites till peaks form and they are stiff. Fold the egg whites in the egg yolk and flour mixture. Prepare a nine inch tube pan by greasing it. put the batter in.
Bake the cake for 1 hour at 325 degrees. When the cake is done, it will pull apart from the edges and the top will become golden brown. Put it on a wire rack to cool.
Cut the sponge cake into one inch cubes after it has cooled. In a separate bowl, put the cubed peaches and add 2 tbsp of peach nectar, 2 tbsp rum and ⅓ cup sugar. Let the peaches marinade for half an hour at room temperature. In another bowl, whip cream with sugar and salt. Add in the vanilla pudding, whip till the mixture becomes creamy. In a third bowl, add the remaining rum and peach nectar.
Take a trifle dish and place half of the cake at he bottom in a layer. Spoon half the peach nectar and rum mixture on it. Top with half of the cubed peaches and also some of its liquid. Put another layer of cream pudding mixture on top. Repeat all the layers for a second time, a total of 6 layers will be formed.
In a bowl, whip the remaining cream with 3 tbsp sugar and a little salt. Soft peaks should form. Add in the mascarpone cheese and keep whipping till peaks form.
Pour this mixture as the top most layer of the trifle. The trifle should be refrigerated for 3 hours or overnight before serving.