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Christmas Trifle

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Trifle

Make your mealtime jolly with this delicious trifle. Made with delicious layers of our Pandoro, ripe juicy summer peaches preserved by El Navarrico, Valrhona 66% Caraibe Chocolate, PONS Caramelised Almonds and Agrimontana Amarene Cherries, it's sure to delight.
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Course Dessert

Ingredients
  

  • SIMON JOHNSON Pandoro (you won't need the icing sugar) use to dust your mince pies at Christmas.
  • 390 g Agrimontana Amarene Cherries in Syrup reserve syrup
  • 3 El Navarrico Whole Peaches in Syrup discard syrup
  • 70 g Valrhona Caraibe 66% Chocolate
  • 1 Norohy Vanilla Pod, seeds scraped
  • 250 g Mauri Formaggi Mascarpone
  • 600 ml thickened cream
  • 3/4 cup Alain Milliat Red Peach Nectar available in store
  • 130 g PONS Caramelised Marcona Almonds
  • you will need 20cm trifle bowl or similar

Instructions
 

Prepare Layers

  • Slice Pandoro into 3 discs (approx. 3 cm thick). Halve and pit peaches. Whisk thickened cream with vanilla seeds to firm peaks, then fold in mascarpone until smooth. Chill.
  • Chocolate Prep: Grate or shave chocolate onto greaseproof paper; set aside.

Assembly

  • First Layer: Place largest Pandoro disc in trifle bowl. Add sour cherries, drizzle with 2 tbsp cherry syrup and ¼ cup red peach nectar. Spread 1/3 of the cream (about 3 cm thick). Chill 10 mins.
  • Second Layer: Add middle Pandoro disc. Arrange peach halves around the edges, drizzle with ¼ cup nectar, top with another 1/3 of the cream, and a few tbsp of sour cherries. Chill 10 mins.
  • Final Layer: Top with remaining Pandoro and ¼ cup nectar. Spread remaining cream evenly over the top. Chill 45 mins or until ready to serve.

To Serve

  • Spoon remaining cherries over the top and garnish with grated chocolate and caramelised almonds.

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