The summer fruit trifle is a lovely dessert that makes the best of luscious summer fruits.
The trifle is made up of layers of sponge cake soaked in the sweet stewing liquid from the stone fruit, followed by a layer of stewed peaches and nectarines, topped with a gorgeous mixture of whipped cream and mascarpone.
The best thing is if you don't feel like making a sponge cake from scratch, simply substitute it with the store-bought kind.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- ***SPONGE CAKE***
- 150g (5.25 oz)self-raising flour
- 35g (1.2 oz) cornflour
- 25g (.8 oz) butter
- 80ml boiling water
- 150g (5.25 oz)caster sugar
- 4 eggs at room temperature
- ***STONE FRUIT FILLING***
- 4 ripe but firm peaches
- 4 ripe but firm nectarines
- 3 Tbsp of caster (berry) sugar
- 1 cup of water
- 2 Tbsp of muscat or dessert wine
- ***CREAM FILLING***
- 200ml cream
- 1 Tbsp caster (berry) sugar
- 250g mascarpone cheese
- 1 punnet of raspberries
- Special equipment: 8 x 12" (20x30cm) cake tin, baking paper, bread knife, large glass salad bowl
- Serves 6-8
- Make the sponge cake.
- Pre-heat the oven to 350F (180C.
- Grease the cake tin and then line it with baking paper. Set aside.
- Sift together the self-raising flour and cornflour three times to aerate and make sure there are no lumps. Set aside.
- Place 25g of butter and 80ml boiling water together in a small heat-proof bowl. Set aside and allow butter to melt.
- Place the eggs in a large mixing bowl and use an electric mixer on high speed to to beat until pale and fluffy -- about 4 minutes.
- Gradually add the sugar a little at a time while beating until the mixture doubles in size and reaches the ribbon stage -- about 8 minutes. The ribbon stage means that the mixture will trail from the beaters when lifted out.
- Sift a little of the flour mixture into the egg mixture. Use a spatula to gently fold the flour through. Be gentle and don't knock the air out. Repeat process until all the flour has been added.
- Next, gently fold through the butter/water mixture then pour the batter into the lined cake tin.
- Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean. Do not to open the oven until at least 20 minutes or else the sponge cake will collapse.
- Remove cake from oven and rest in tin for 4 minutes. Gently turn cake out onto a clean, kitchen cloth. Set aside to cool.
- Prepare the stone fruit for blanching.
- Firstly you need to blanch the fruit in boiling water to remove their skins. Bring a large pot of water to boil on the stove. Meanwhile, use a small, sharp knife to score an 'x' on the bottom of each of the peaches and nectarines -- this will make peeling the skins of easier. Have a large bowl of cold water set aside next to you to refresh the stone fruit.
- Once the water reaches a rolling boil, carefully place the stone fruit into the water for about 40 seconds. Don't leave them in too long otherwise they will cook and become too soft.
- Use a slotted spoon to remove fruit from boiling water and place into bowl of cold water. Gently peel off and discard the skins. Cut peaches and nectarines in half and then into quarters. Discard the stones.
- Place 1 cup of water and caster sugar into a large saucepan. Dissolve sugar over a medium heat. Once dissolved, add the peaches and nectarines and muscat wine. Cover and simmer gently over a medium heat for about 8-10 minutes or until soft but not falling apart. Remove from heat and cool.
- Prepare the cream filling.
- Whip the cream and caster sugar together to form soft peaks then use a metal spoon to fold through the mascarpone.
- Assemble the trifle.
- Cut or tear the sponge cake into 2-inch pieces. Scatter some of the cake on the bottom of the trifle dish or clear glass bowl. Ladle half of the fruit and their juices on top of the cake, and then top with half the cream/mascarpone mixture. Repeat with the remaining cake, fruit and cream to finish the trifle. Garnish the top of the trifle with the raspberries. Cover and refrigerate for 2 and up to 24 hours. Serve chilled.