“I’m not a vegetarian! I’m a dessertarian!” ― Bill Watterson
Occasionally, we like to spoil ourselves and any ideas of healthful food and diets goes out of the window – not all that often, but once every blue moon one must gourmandise… These individual peach trifle parfaits hit the spot and the recipe is easily adaptable to utilise seasonal fruits or even suited to raiding the pantry for rustling up an impressive looking and tasting dessert in a few minutes. Such was the case recently when I did not have much on hand except a can of peaches in nectar, some berries, cream, jelly powder, mascarpone and pavesini biscuits.
Peach Trifle Cups
Ingredients
1 can (400 g) of sliced peaches in nectar
2 tbsp maraschino liqueur
About 25-30 pavesini biscuits (or ≈15 savoiardi biscuits)
85 g pack of passionfruit flavoured jelly (may use other flavours)
250 g mascarpone cheese
5-6 dessert spoonfuls of caster sugar
Vanilla essence
600 mL of whipping cream
Berries as available
Method
Make the jelly first according to the packet instructions. Pour into a flat baking tray and allow to set (making it flat and thin cuts down on setting time if you are rushing).
Prepare the cream by softening the mascarpone and adding an equal quantity of cream, the sugar and vanilla essence and whisking into a velvety consistency.
Break each of the biscuits into 3-4 pieces and lay on the bottom of a parfait glass, champagne bowl glass or dessert glass (recipe makes 6-7 portions).
Drain the peach slices and reserve the nectar. Cut the slices of peach into 3-4 portions and spoon some of these into each of the receptacles, over the biscuits, adding a few berries here and there. Mix the liqueur into the nectar and spoon equal volumes of this over the biscuits and peach pieces.
Take the cooled, set jelly and cut into 1 cm square pieces. Put some jelly pieces over the mascarpone cream.
Whip the remaining cream and pipe over each dessert. Decorate with berries or as you like. Chill before serving (preferably for at least 2-3 hours to allow the biscuits to soften and the flavours to meld).
Occasionally, we like to spoil ourselves and any ideas of healthful food and diets goes out of the window – not all that often, but once every blue moon one must gourmandise… These individual peach trifle parfaits hit the spot and the recipe is easily adaptable to utilise seasonal fruits or even suited to raiding the pantry for rustling up an impressive looking and tasting dessert in a few minutes. Such was the case recently when I did not have much on hand except a can of peaches in nectar, some berries, cream, jelly powder, mascarpone and pavesini biscuits.
Peach Trifle Cups
Ingredients
1 can (400 g) of sliced peaches in nectar
2 tbsp maraschino liqueur
About 25-30 pavesini biscuits (or ≈15 savoiardi biscuits)
85 g pack of passionfruit flavoured jelly (may use other flavours)
250 g mascarpone cheese
5-6 dessert spoonfuls of caster sugar
Vanilla essence
600 mL of whipping cream
Berries as available
Method
Make the jelly first according to the packet instructions. Pour into a flat baking tray and allow to set (making it flat and thin cuts down on setting time if you are rushing).
Prepare the cream by softening the mascarpone and adding an equal quantity of cream, the sugar and vanilla essence and whisking into a velvety consistency.
Break each of the biscuits into 3-4 pieces and lay on the bottom of a parfait glass, champagne bowl glass or dessert glass (recipe makes 6-7 portions).
Drain the peach slices and reserve the nectar. Cut the slices of peach into 3-4 portions and spoon some of these into each of the receptacles, over the biscuits, adding a few berries here and there. Mix the liqueur into the nectar and spoon equal volumes of this over the biscuits and peach pieces.
Take the cooled, set jelly and cut into 1 cm square pieces. Put some jelly pieces over the mascarpone cream.
Whip the remaining cream and pipe over each dessert. Decorate with berries or as you like. Chill before serving (preferably for at least 2-3 hours to allow the biscuits to soften and the flavours to meld).
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