- Prep time
- 0:40
- Cook time
- 6:35
- Skill level
- Low
- Serves
- 10–12
Trifles need not be a soggy, alcoholic mess. In this version, I lean on a light ricotta cream, green tea jelly and store-bought pandoro for a very fun and summery version.
Making your own jelly for your trifle at home is actually so simple and once you know how to do it, you can really play around with the flavours. You could steep some Earl Grey tea instead of the genmaicha, or throw in some raspberries for a fruity jelly. Swap the water for some prosecco or champagne if you're that way inclined too.
The rest is a breeze to put together. I like to use pandoro, a traditional Italian sweet bread, instead of the sponge — toasted in the oven with some butter, orange and sugar — it holds up really well in trifles. Feel free to swap the fruit to whatever suits or is available — other berries or stone fruit are lovely, too.
Tips:
- Genmaicha is a Japanese brown rice green tea of green tea mixed with roasted popped brown rice. Other teas, such as Earl Grey, Green or Sencha work well here too.
- Substitute the pandoro for panettone or store-bought sponge cake.
- I've used a 20-centimetre trifle dish, but any dish you have will work well. Just increase or decrease the size of the layers. You can also make this in individual coupe glasses or bowls.
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Ingredients
Method
- 1.For the jelly, place the gelatine leaves in a small bowl and cover with cold water.
- 2.Meanwhile, combine the sugar, genmaicha and water in a medium saucepan and bring to a simmer over a high heat, stirring to dissolve the sugar. Once the sugar has dissolved, turn off the heat and allow to steep for 5 minutes.
- 3.Squeeze the excess water from the gelatine and whisk the soaked gelatine into the still-hot tea liquid. Strain into a jug then pour into the base of your chosen trifle dish. Discard the tea. Allow to cool then refrigerate for at least 4 hours, or until set.
- 4.Preheat the oven to 180°C. Line a baking tray with baking paper.
- 5.Place the pandoro into a bowl and add the orange juice, melted butter and sugar. Toss to coat then arrange onto the prepared tray. Bake in the preheated oven for 12–15 minutes, or until the pandoro is golden and crunchy on the edges. Allow to cool.
- 6.For the poached peaches, combine the sugar, cardamom and water into a medium saucepan over a high heat. Bring to a simmer, stirring to dissolve the sugar. Add the peaches and reduce the heat to medium-low. Cook for 8–10 minutes, or until just soft. Remove the peaches from the syrup, peel and remove the skin and discard. Return the peaches to the syrup and allow to cool.
- 7.For the ricotta cream, mix the ricotta, sugar and vanilla together in a medium bowl. Fold through the whipped cream and set aside.
- 8.To assemble the trifle, spoon one-third of the ricotta cream onto the jelly, followed by half of the pandoro. Top with one-third of the poached peaches and a little of their syrup. Repeat again — ricotta cream, pandoro and peaches. For the final layer, top with the remaining ricotta cream and poached peaches. Scatter generously with the nectarines, blackberries and flaked coconut. Refrigerate for at least 1 hour before serving.