Today’s recipe is another “spur of the moment” kind of recipe. I made it a while ago and forgot all about it, until today when I was organising my archive. I actually made it to finish up some of the crema pasticcera, cream and pan di spagna that I had left over from making my Torta Mimosa. I love these recipes as you can really play around with the ingredients, change a few things and proportions and adjust them to what you have in the fridge/pantry at the moment. I love white peaches, so when they are in season I always have some at home, but you can use any other stone fruit for this recipe. Also, you can make an alcohol free version, by using any fruit juice you have handy (apple, grape, pineapple or even orange juice would work!). It is a great recipe to use up some leftover cake or ladyfingers/savoiardi. So… read on an get inspired! Enjoy!
Ingredients (for 4 persons):
2 peaches (I used white peaches, but any kind would do)
2 tbsp caster sugar
2 tbsp rum
25 blanched almonds
200 ml heavy cream, to whip with 1 tbsp of caster sugar
300 ml crema pasticcera (click here for the recipe)
Some cubed pan di spagna (click here for the recipe – or any left over cake or ladyfingers/savoiardi)
Peel and cube the peaches. Put them in an air tight container, mix them with the rum and 2 tbsp of caster sugar. Keep them in the fridge overnight.
The following day, cube the cake and prepare your crema pasticcera as per the tutorial that you can find here.
Whip the cream with 1 tbsp of caster sugar.
Keep 4 tbsp of this aside and mix the rest with the crema pasticcera. Do it very gently, so that the whipped cream does not deflate.
Drain the peaches from their liquid, but do not throw the liquid out, you will need this to soak the cake cubes in.
Now, you are ready to assemble your trifles.
Put 1 tbsp of the cream and crema pasticcera mix at the bottom of each glass. Now soak some cubes of cake in the peach and rum liquid and add them to the glass, together with some pieces of peach and almonds. Cover with another tablespoon of the cream and crema pasticcera mix and continue until you fill each glass. Decorate with the remaining whipped cream, peach and almonds.
Refrigerate until ready to serve. Eat cold.
Enjoy!
Peach and Almond Trifle
Ingredients
- 2 peaches I used white peaches, but any kind would do
- 2 tbsp caster sugar
- 2 tbsp rum
- 25 blanched almonds
- 200 ml heavy cream to whip with 1 tbsp of caster sugar
- 300 ml crema pasticcera
- Some cubed pan di spagna
Instructions
-
Peel and cube the peaches. Put them in an air tight container, mix them with the rum and 2 tbsp of caster sugar. Keep them in the fridge overnight.
-
The following day, cube the cake and prepare your crema pasticcera as per the tutorial that you can find here.
-
Whip the cream with 1 tbsp of caster sugar.
-
Keep 4 tbsp of this aside and mix the rest with the crema pasticcera. Do it very gently, so that the whipped cream does not deflate.
-
Drain the peaches from their liquid, but do not throw the liquid out, you will need this to soak the cake cubes in.
-
Now, you are ready to assemble your trifles.
-
Put 1 tbsp of the cream and crema pasticcera mix at the bottom of each glass. Now soak some cubes of cake in the peach and rum liquid and add them to the glass, together with some pieces of peach and almonds. Cover with another tablespoon of the cream and crema pasticcera mix and continue until you fill each glass. Decorate with the remaining whipped cream, peach and almonds.
-
Refrigerate until ready to serve. Eat cold.
-
Enjoy!
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What a way to enjoy peaches! It’s like peaches and cream – delicious!
Che buona, in Italia siamo nella stagione delle pesche 🙂 Direi sarà anche ottima con mascarpone 😉
This looks amazing!
I love peaches and I bet they go great with pastry cream.