Peach & Nectarine Trifle Jars


110g (½ cup) caster sugar

3 eggs, separated

350g mascarpone cheese, at room temperature

2 tablespoons orange-flavoured liqueur

250g savoiardi biscuits

peach and nectarine wedges, extra, 
to serve


750g yellow peaches, unpeeled

750g yellow nectarines, unpeeled

660g (3 cups) caster sugar

1 vanilla pod, cut in half lengthways, seeds scraped

large strips of rind from 1 orange

1.5 litres (6 cups) water

1     Make poached peaches and nectarines.

2     Beat sugar and egg yolks in a small bowl with an electric mixer for 5 minutes or until pale and tripled in volume. Fold through
the mascarpone.

3     Beat egg whites in a separate small bowl with electric mixer until soft peaks form. Fold gently through mascarpone mixture until smooth.

4     Slip skins off fruit. Halve fruit; discard stones. Cut fruit into thin wedges. Stir liqueur through reserved poaching liquid (from the poached peaches and nectarines).

5     Cover bases of 8 x 250ml (1-cup) serving glasses with half the mascarpone mixture.

6     Working in batches, dip enough biscuits into poaching liquid to cover top of mascarpone mixture (break biscuits to fit, if necessary); top with another layer of mascarpone mixture, then with fruit. Refrigerate until ready to serve.

7     Serve trifles topped with extra peach and nectarine wedges.



Make small cuts into the base of each fruit. Place sugar, vanilla seeds and pod, orange rind and the water in a large saucepan over medium heat; cook, stirring, until sugar dissolves. Bring to the boil. Add fruit; return to the boil. Immediately reduce heat to a very gentle simmer; place a small plate over fruit to keep it submerged in the liquid, then poach for 5 minutes or until just tender. Remove plate; using a slotted spoon, remove fruit. Discard rind. Reserve 500ml (2 cups) of poaching liquid (keep remaining liquid for another use); cool the reserved liquid and the fruit separately.


You can make double the poached fruit (work in batches) and keep it refrigerated in sterilised jars, covered with poaching liquid, for up to 2 weeks, or frozen in a little poaching liquid for up to 3 months.

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