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How to make Peach and almond pavlova trifle

Yield = 10
Prep time: 1:00
Cook time: 1:40
Total time: 2:40

Ingredients

  • 375ml (1 1/2 cups) peach-flavoured sparkling drink or juice
  • 2 x 85g pkt Aeroplane Create A Jelly crystals
  • 500ml (2 cups) thickened cream
  • 300ml ctn double cream
  • 225g bought rectangular unfilled sponge cake, cut into 3cm pieces
  • 1 yellow peach, cut into 1.5cm pieces
  • 80ml (1/3 cup) amaretto liqueur
  • 250g fresh raspberries
  • Natural sliced almonds, toasted, to serve

Almond meringue

  • 5 egg whites, at room temperature
  • 270g (1 1/4 cups) caster sugar
  • 100g (1 cup) almond meal
  • 1/4 teaspoon cream of tartar

Vanilla-poached peaches

  • 2 yellow peaches
  • 430g (2 cups) caster sugar
  • 1 teaspoon vanilla bean paste

Creamy custard

  • 250ml (1 cup) thickened cream
  • 250ml (1 cup) milk
  • 1 teaspoon vanilla bean paste
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 1/2 tablespoons cornflour

Method

  • Step 1 Preheat oven to 120C/100C fan forced. Line 2 large baking trays with baking paper. Draw three 16cm circles on baking paper (2 on 1 sheet and 1 on remaining sheet) and place, ink-side down, on trays.
  • Step 2 To make almond meringue, use electric beaters with the whisk attachment to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoonful at a time, until sugar dissolves and mixture is thick and glossy. Use a large metal spoon to gently fold in almond meal and cream of tartar until well combined.
  • Step 3 Spoon mixture into a piping bag fitted with a 1.5cm nozzle. Starting from the centre, pipe meringue in a spiral pattern on the marked circles on the paper. Bake for 1 hour. Turn off oven. Leave meringues in oven, with door closed, until cooled completely.
  • Step 4 Meanwhile, heat peach drink in a small saucepan over medium heat until almost to the boil. Remove from heat. Add jelly crystals and stir until well dissolved. Pour into a 12 x 17cm glass or plastic container. Place in the fridge for 3 hours or until set.
  • Step 5 To make poached peaches, use a small, sharp knife to cut a cross in the base of the peaches. Place sugar, vanilla and 1L (4 cups) water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium. Bring to a gentle simmer. Add peaches. Top with a disc of baking paper. Press down lightly to keep peaches submerged. Cook for 5 minutes or until start to soften. Use a slotted spoon to transfer peaches to a bowl. Increase heat to high. Bring poaching liquid to the boil. Boil, uncovered, for 15 minutes or until liquid reduces by half. Use knife to peel peaches. Cut each peach into 8 wedges. Place in a bowl with reduced poaching liquid.
  • Step 6 To make custard, combine thickened cream, milk and vanilla in a small saucepan. Place over medium heat for 2-3 minutes or until hot. (Do not boil.) Remove from heat.
  • Step 7 Whisk together egg yolks, sugar and cornflour in a heatproof bowl until well combined. Pour hot milk mixture, whisking constantly, over egg yolk mixture. Return mixture to pan and place over low heat. Cook, stirring constantly, for 5-10 minutes or until custard thickens and coats the back of a spoon. (Do not allow custard to boil, as it might curdle.) Transfer custard to a bowl and cover surface directly with plastic wrap to prevent a skin forming. Place in the fridge to cool completely.
  • Step 8 Use electric beaters to beat thickened cream and double cream in a bowl until soft peaks form. Cut jelly into 2.5cm cubes.
  • Step 9 Place cake and fresh peach pieces in the base of a 3.5L (14 cups) 20cm round trifle bowl. Combine amaretto and 60ml (1 ⁄4 cup) poaching liquid in a small jug then drizzle over the cake layer. Top with a meringue disc. Spoon over one-third of the cream mixture. Smooth surface. Add the jelly and half the raspberries then another meringue disc. Top with custard. Smooth surface. Top with final meringue disc. Dollop with remaining cream mixture. Top with poached peach wedges, almonds and remaining raspberries. Drizzle over a little of remaining poaching liquid to serve.