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How to make White peach mimosa trifle

Yield = 16
Prep time: 14:50
Cook time: 0:10
Total time: 15:00

Ingredients

  • 2 x 395g cans sweetened condensed milk
  • 600ml thickened cream
  • 1/2 x 900g tub double thick vanilla custard
  • 1 tablespoon orange rind, finely grated
  • 1/2 x 500g packet savoiardi sponge finger, roughly chopped
  • 1/3 cup white rum
  • 4 white peaches, halved, peeled, cut into wedges
  • White chocolate curls, to decorate

Sparkling wine jelly

  • 4 gelatine leaves
  • 1/3 cup caster sugar
  • 1 1/3 cups sparkling white wine

Method

  • Step 1 Make Sparkling Wine Jelly: Place gelatine in a bowl of cold water. Set aside for 5 minutes.
  • Step 2 Meanwhile, place sugar, wine and 1/3 cup water in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar is dissolved. Bring to a simmer. Reduce heat to low. Simmer for 4 minutes. Remove from heat. Squeeze excess liquid from gelatine leaves. Add leaves to sugar syrup. Stir to dissolve. Set aside for 10 minutes to cool. Transfer to a heatproof bowl. Refrigerate for 2 hours or until jelly is thick and beginning to set.
  • Step 3 Using an electric mixer, beat condensed milk and cream until just-firm peaks form. Combine custard and rind in a bowl. Place 1/2 the sponge pieces over the base of a 14cm-deep, 20cm round (16-cup-capacity) trifle bowl. Drizzle with 1/2 the rum. Top with 1/2 the cream mixture. Arrange peach over cream mixture. Dollop with jelly, then custard mixture. Sprinkle with remaining sponge pieces. Drizzle with remaining rum. Dollop with remaining cream mixture. Cover trifle with plastic wrap. Refrigerate overnight to allow flavours to develop.
  • Step 4 Decorate with chocolate curls. Serve.