Peach pavlova trifle with brandy custard recipes, December 13, 2022December 13, 2022 Trifles are things of beauty, as are pavlovas, so why not blend the two? Here, mini pavs are the crowning glory of a summery peach trifle – and it’s an excellent do-ahead dessert. INGREDIENTS 50 ml brandy16 savoiardi biscuits300 ml pouring creamSliced peaches and crumbled freeze-dried raspberries (optional), to serve Mini pavlovas150 gm (about 4) eggwhites220 gm (1 cup) caster sugar1 tsp white vinegar1 tsp cornflour Peach jelly750 ml rosé440 gm (2 cups) caster sugarJuice of 1 orange and 1 lemon6 peaches, bases scored6 titanium-stength gelatine leaves, softened in cold water for 5 minutes Brandy custard300 ml pouring cream300 ml milk1 vanilla bean, split, seeds scraped6 egg yolks1½ tbsp plain flour110 gm (½ cup) caster sugar50 ml brandy, or to taste METHOD For mini pavlovas, preheat oven to 150°C. Line several oven trays with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour. Spoon into rough quenelles with 2 dessertspoons onto trays. Place in oven, reduce to 120°C, and bake until crisp but not coloured (1-1¼ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Meringues will keep in an airtight container for a day. For peach jelly, stir rosé, sugar, orange and lemon juice and 1 litre water in a large saucepan over medium-high heat until sugar dissolves. Add peaches, bring to a simmer, then weight with a plate to submerge. Reduce heat to medium and simmer until peaches are just tender (10-15 minutes). Cool in syrup. Strain 1 litre syrup into a clean saucepan. Peel peaches, cut into wedges, return to remaining syrup and refrigerate until needed. Bring peach syrup in saucepan to a simmer, squeeze excess water from gelatine, add to pan and stir to dissolve. Cool, then pour into a 2.5-litre trifle bowl and refrigerate until set (4-5 hours). Meanwhile, for brandy custard, place cream, milk and vanilla bean and seeds in a saucepan and bring to the boil. Whisk yolks, flour and sugar in a heatproof bowl, strain in cream mixture and whisk to combine. Return to pan and whisk over low heat until thick (4-5 minutes). Whisk in brandy, transfer to a container, cover surface directly with plastic wrap and refrigerate until chilled. Custard will keep in an airtight container for 3 days. Pour 250ml peach syrup into a bowl and mix in brandy. Add savoiardi and leave until liquid is absorbed (2 minutes). Arrange in a single layer on peach jelly, top with a layer of poached peach, pour custard on top, top with another layer of savoiardi and another layer of peaches. Cover and refrigerate until required (up to 2 days). To serve, whisk cream to soft peaks, spread onto trifle and top with mini pavlovas. Arrange fresh peach wedges on top and scatter with freeze-dried raspberries. Uncategorized