Free Standard Delivery for orders over $150.

Christmas Trifle

Jump to Recipe Print Recipe

 

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.
Print Recipe Pin Recipe
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.

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

BBQ Lamb with White Bean Puree

  Made for long Easter lunches, this is a fresh take on Easter lamb. BBQ lamb cutlets are drizzled with rosemary‑infused Colonna Extra Virgin Olive

Gazpacho

  Beat the heat with this irresistible Gazpacho! Made with Monjardin Tomatoes, fresh summer ingredients like crisp cucumbers, sea salt and a generous drizzle of

Salt Baked Fish

This baked ocean trout is encrusted with Wakame flavoured Tasman Sea Salt to impart a delicious umami flavour to any dish. Add some citrus fruit

Peach Tarte Tatin

  Golden, glossy, and irresistibly fragrant, this Peach Tarte Tatin captures summer at its peak with El Navarrico Whole Preserved Peaches — harvested and bottled

All Recipes