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Simon Johnson Christmas Trifle

Trifle

Make your mealtime jolly with this delicious trifle to crown any celebration in style. Laden with delicious layers of our Pandoro, ripe juicy peaches preserved by El Navarrico, Valrhona 66% Caraibe, Pons Caramelised Almonds, Agrimontana Sour Cherries and Mauri Formaggi Mascarpone, it's sure to delight.

Ingredients
  

  • 1 kg Pandoro (you won't need the icing sugar) use to dust mince pies at Christmas.
  • 390 g Agrimontana Sour Cherries in Syrup reserve syrup
  • 3 El Navarrico Whole Peaches in Syrup discard syrup
  • 70 g Valrhona Caraibe 66%
  • 4 tbsp Nielsen Massey Vanilla Paste
  • 250 g Mauri Formaggi Mascarpone available in store
  • 600 ml thickened cream
  • 3/4 cup Ponthier Blackberry Puree available in store
  • 130 g Pons Caramelised Marcona Almonds
  • you will need 20cm trifle bowl or similar

Instructions
 

Preparation

  • Slice Pandoro into three large discs, approx 3cm thick for trifle layers. Lay out according to largest, middle & smallest and set aside.
  • Gently halve peaches, using a paring knife to gently cut the stone away from the fruit. Set aside on a plate until ready to assemble.
  • Whisk thickened cream with vanilla paste until firm peaks form. Gently fold in mascarpone and stir until mixture is lump free, set aside in fridge.
  • Grate or shave chocolate onto a large piece of greaseproof paper, set aside until needed.

Assembly

  • Place largest Pandoro disc in bottom of trifle bowl.
  • Spoon a few sour cherries into the cavity of each layer & drizzle Pandoro layer with some of the reserved cherry syrup- approx 2 tbsp.
  • Drizzle with an additional 1/4 cup Ponthier blackberry purée over the Pandoro sponge.
  • Layer with the first layer of cream, approx 3cm thick and allow Trifle to set in fridge for 10 mins.
  • Add 2nd layer of Pandoro cake, the middle section.
  • Slip peach halves between each point in the cavity pressing flat side against the edge of the bowl.
  • Drizzle with a 1/4 cup Ponthier blackberry purée & layer with the 2nd layer of cream.
  • Spoon a few tbsp of sour cherries on top and set in fridge for a further 10 mins.
  • Top with final layer of Pandoro sponge and a 1/4 cup Ponthier blackberry purée. Spread with the final layer of cream, making sure to cover the top of the trifle bowl.
  • Set in the fridge for 45 mins, or until serving time.
  • Spoon remainder of the sour cherries over the top and garnish with grated Caraibe chocolate and caramelised almonds to serve.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.