Peach and Rose Jelly Triffle
This trifle is a celebration-style dessert, perfect for special occasions or long lunches. It brings together delicate layers of sponge, fragrant rosé jelly, poached peaches, brandy custard, and crisp mini pavlovas, finished with softly whipped cream and fresh fruit.
This recipe is adapted from two recipes originally published in Gourmet Traveller.
A note on gelatine:
Gelatine can be tricky, as brands and strengths vary widely. This recipe was developed using McKenzie’s gelatine leaves, which are commonly available in Australian supermarkets. If you’re using a different brand, you may need to adjust the quantity slightly to achieve a proper set.
Ingredients
Mini Pavlovas
75g egg whites (about 2 egg whites)
110g caster sugar
½ tsp white vinegar
½ tsp cornflour
Sponge Cake
150g caster sugar (⅔ cup)
6 eggs
150g plain flour, sifted (1 cup)
Peach & Rosé Jelly
750ml rosé
440g caster sugar (2 cups)
Juice of 1 orange
Juice of 1 lemon
6 peaches, bases scored
11 gelatine leaves, softened in cold water for 5 minutes (see note above)
Brandy Custard
300ml pouring cream
300ml milk
1 tsp vanilla bean paste
6 egg yolks
1½ tbsp plain flour
110g caster sugar (½ cup)
40ml brandy, or to taste
To Assemble & Serve
50ml brandy
300ml pouring cream
Sliced peaches and raspberries
Method
Mini Pavlovas
1. Preheat the oven to 150°C and line baking trays with baking paper.
2. Whisk the egg whites with a pinch of salt in an electric mixer until soft peaks form (4–5 minutes). With the motor running, gradually add the sugar and whisk until firm and glossy (2–3 minutes).
3. Whisk in the vinegar, then gently fold in the cornflour.
4. Spoon rough quenelles onto the trays using two dessertspoons. Place in the oven, reduce the temperature to 120°C, and bake until crisp but not coloured (1–1¼ hours).
5. Turn off the oven and allow the pavlovas to cool completely inside with the door closed (3–4 hours). Store in an airtight container for up to 1 day.
Sponge Cake
6. Preheat the oven to 160°C and line two 20cm round cake tins with baking paper.
7. Whisk the sugar and eggs in an electric mixer until thick, pale, and foamy (8–9 minutes).
8. Sift over the flour and gently fold to combine. Divide the mixture between the tins and smooth the tops.
9. Bake for 20–25 minutes, or until a skewer inserted comes out with dry crumbs. Turn out onto a wire rack and allow to cool completely.
Peach & Rosé Jelly
10. Combine the rosé, sugar, orange juice, lemon juice, and 1 litre of water in a large saucepan. Bring to a simmer over medium-high heat, stirring until the sugar dissolves.
11. Add the peaches and weight them down with a plate to keep submerged. Reduce the heat to medium and simmer until just tender (start checking after 10 minutes).
12. Strain 1 litre of the poaching syrup into a clean saucepan. Peel the peaches, cut into wedges, return them to the remaining syrup, and set aside.
13. Bring the reserved litre of syrup to a gentle simmer. Squeeze excess water from the gelatine leaves, add them to the syrup, and stir to dissolve.
14. Allow the jelly mixture to cool slightly, then pour into a 2.5-litre trifle bowl. Refrigerate until set (5–6 hours).
Brandy Custard
15. Place the cream, milk, vanilla bean, and seeds in a saucepan and bring just to the boil.
16. In a heatproof bowl, whisk together the egg yolks, flour, and sugar.
17. Temper the egg mixture by gradually whisking in a little of the hot cream mixture.
18. Pour the tempered eggs back into the saucepan and whisk over low heat until thickened (6–8 minutes).
19. Whisk in the brandy, then transfer to a container. Cover the surface directly with plastic wrap and refrigerate until chilled.
Assemble the Trifle
20. Mix 250ml of the reserved peach syrup with the brandy.
21. Place one sponge layer on top of the set jelly. Drizzle with some of the peach–brandy syrup and top with a layer of poached peaches.
22. Spoon over the custard, then repeat with the second sponge, more syrup, and another layer of peaches. Cover and refrigerate until needed.
To Serve
23. Whisk the cream to soft peaks and spread over the trifle.
24. Top with mini pavlovas, fresh peach wedges, and raspberries just before serving.
