The crunch of meringue with the velvety texture of whipped cream and custard – made in minutes and in heaven!
ALSO TRY: Boozy Christmas Trifle Recipe
Ingredients
- 500ml dessert wine
- 6 ripe peaches
- 200ml double cream
- 50ml crème fraîche
- 1/2tsp vanilla extract
- 12 mini meringue nests
- 300ml fresh custard
- 6 passion fruit, halved, seeds removed and shells discarded
Instructions
- Bring the wine to the boil in a heavy-based saucepan, add the peaches, allow to boil for a few seconds then reduce to a simmer. Cook for 15 minutes then remove from the liquid and set aside to cool, reserving a little of the cooking liquid for the cream. Peel then cut the peaches into thick wedges, discard the stones and set aside.
- Just before assembling, whip the cream with the crème fraîche, vanilla, icing sugar and 1 1/2tbsp of the cooled reduced wine until stiff. Set aside.
- Make a layer of meringue at the base of the trifle dish, pour on the custard, add the peach wedges and top with the passion fruit, reserving a little to decorate. Spoon on the cream and decorate with the reserved passion fruit.
