Peach and Apricot Trifle
Trifles are a choice dessert to bring to a summer party. The layers of cookies, cream, and peach and apricot compote form a delightful combination of flavours and textures. The cream is light due to the whipped cream that’s delicately incorporated into the pastry cream, and its taste is elevated thanks to the addition of […]
Ingredients
- 1 cup (210 g) sugar
- 1/4 cup (40 g) unbleached all-purpose flour
- 1/4 cup (35 g) cornstarch
- 4 eggs
- 1 lemon, zest finely grated
- 1 orange, zest finely grated
- 4 cups (1 litre) milk
- 2 cups (500 ml) 35% whipping cream
- 1 lb (450 g) ripe but firm peaches, pitted and cut into large dice (about 4 to 5 peaches), plus more for serving
- 1 lb (450 g) ripe but firm apricots, pitted and cut into large dice (about 6 to 7 apricots), plus more for serving
- 3/4 cup (160 g) sugar
- 30 ladyfingers, plus more for serving
Instructions
- In a large pot off the heat, whisk together the sugar, flour and cornstarch. Add the eggs and citrus zest. Mix well. Whisk in the milk. Bring to a boil over medium-high heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Simmer over low heat for 2 minutes while whisking.
- Pour the pastry cream into a bowl and cover with plastic wrap directly on the surface. Let cool. Refrigerate until completely chilled, about 4 hours.
Trifles are a choice dessert to bring to a summer party. The layers of cookies, cream, and peach and apricot compote form a delightful combination of flavours and textures. The cream is light due to the whipped cream that’s delicately incorporated into the pastry cream, and its taste is elevated thanks to the addition of lemon and orange zests. Serve it in a clear glass bowl for a presentation that’s sure to impress.