Peach Trifle

Alfie’s classic British dessert is ready in less than an hour
Thursday , 11 April 2013
Peach Trifle
Peach Trifle

FOR THE SPONGE
500g sugar
15 eggs
500g flour  

FOR THE PASTRY CREAM
250g milk
250g cream
125g sugar
28g egg yolks
1 egg
23g butter
1 vanilla pod

FOR THE PEACH COULIS
500g peach purée
100g sugar
8g corn flour

METHOD
1 To make the sponge: in a mixing bowl, whip the eggs and sugar.
2  Fold in the flour and bake in a greased tin at 180C until a skewer comes out clean, about 30 minutes.
3 To make the pastry cream: bring the milk, cream, half of the sugar and the vanilla bean to the boil.
3 Mix the egg yolks, egg and the remaining sugar until smooth. Temper, cook to thicken, stirring constantly.
4  Put into a mixing bowl, add the butter and cool by whisking it often
5 To make the peach coulis: boil the purée and sugar then add in the corn flour and set aside to cool.
5 In a serving glass layer the pastry cream, sponge and whipped cream. Top up with peach coulis, a dusting of icing sugar and grated chocolate. Chill and serve cold.

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