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Peach and passion fruit trifle recipe

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Ingredients

Adjust Servings:
Sponge cake
250 g softened Butter
250 g Caster Sugar
4 extra large Egg
1 Vanilla Pod , split and deseeded
250 g Cake Flour
7 ml Baking Powder
a pinch of Salt
180 ml Milk
Filling
100 ml Cointreau
250 ml Cream
250 ml passion fruit Fruit Curd
100 g Blueberries
100 g toasted flaked Almonds (optional)
3 poached Peach , halved, pitted and sliced into eights

Peach and passion fruit trifle recipe

  • Serves 12
  • Medium

Ingredients

  • Sponge cake

  • Filling

Directions

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Steps

1
Done

Preheat the oven to 180 °C. Grease and line a Swiss roll pan.

2
Done

To make the Sponge Cake

Cream together the butter and sugar, until thick, pale and fluffy. Slowly add one egg at a time, whisking well between each addition. Beat in the vanilla seeds.

3
Done

Sift together the dry ingredients and then add the dry ingredients alternately with the milk to the butter mixture. The batter should be of a good stiff consistency.

4
Done

Pour the batter into the prepared pan and evenly spread out with a rubber spatula. Reduce the oven temperature to 160 °C and bake for 15 minutes until golden on top and a metal skewer inserted into the centre comes out clean. Turn the cake out onto a wire rack to cool.

5
Done

Assembling the Trifle

Sprinkle Cointreau over the cooled sponge cake and cut out 24 squares measuring 5 × 5 cm. Whip the cream to the stiff peak stage.

6
Done

Spread a heaped tablespoon of the whipped cream onto one of the cake squares, and top with 2 teaspoons of passion fruit curd and some blueberries or almonds. Sandwich together with another cake rectangle. Spread another heaped tablespoon of cream over the sponge and top with 2 peach slices. Sprinkle over a few almonds or blueberries. Repeat this process with the remaining cakes.

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Herby french dip sandwiches recipe
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Gingerbread men recipe
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Herby french dip sandwiches recipe
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Gingerbread men recipe

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