Peach, Tea and Mascarpone Trifle

INGREDIENTS:

  • 250g mascarpone
  • 250ml / 1 cup yellow peach purée (from approximately 3 whole super ripe peeled peaches)
  • 1-2 Tbl of caster sugar (or to taste)
  • 30ml crème de peche or peach schnapps (or to taste)
  • 60ml cream, whipped to soft peaks
  • 3 ripe yellow peaches
  • 150g savoiardi biscuits (Italian sponge fingers available in 250g or 500g packs from the biscuit aisle)
  • 250ml / 1 cup brewed peach or French earl grey tea
  • 1/3 cup of crushed pistachios

METHOD:

  1. Mix the mascarpone, peach purée, 1 tablespoon of the sugar and peach liqueur until combined then gently fold in the cream. Taste and add more sugar if necessary (the amount you use will depend on the sweetness of the fruit). Cover and refrigerate. Meanwhile, cut your peaches in half, remove the stone then slice into thin wedges.
  2. Dip half of the savoiardi biscuits quickly into the tea then place them in a layer on the bottom of 6 individual glasses or ramekins (you’ll have to break up the sponge fingers to fit them in. But if you prefer you could leave them whole and layer it into one large serving dish).
  3. Divide half of the mascarpone mixture amongst the 6 glasses over the biscuit base then top with half of the fresh peach slices. Dip the last half of the biscuits into the tea then layer them over the peaches then spoon over half of the remaining mascarpone mixture. Top with the remaining peach slices then cover with the last of the mascarpone mixture. Garnish with crushed pistachios, cover with plastic wrap then refrigerate for at least a few hours or overnight for the flavours to develop.
  4. Serve chilled.
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Tiramisu

INGREDIENTS:

  • 6 egg yolks
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese
  • 1 3/4 cup heavy whipping cream
  • 2 -12 oz packages Italian Lady fingers
  • 1/2 cup cold espresso
  • 1/4 cup Kahlua or coffee flavored Liquor (maybe even more than 1/4 if you like it strong!)
  • 1 tbsp cocoa for dusting

METHOD:

  1. Combine egg yolks and sugar in the top of a double boiler,  over boiling water.  Reduce heat to low, and cook for about 10 minutes, stirring constantly.  This is your sabayon,  remove from the heat and whip yolks until thick and lemon colored.
  2. Add Mascarpone to whipped yolks, beat until combined.
  3. In a separate bowl, whip cream to stiff peaks.
  4. Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
  5. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
  6. Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
  7. Spoon half the mascarpone cream filling over the lady fingers.
  8. Repeat process with another layer.
  9. Refrigerate 4 hours or overnight.
  10. Dust with cocoa before serving