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Summer Stonefruit Trifle

Prep Time 4 hours
Baking Time 45-50 minutes
Baking Pan Round Cake Pan 20cm
Serves 8


Rosé Jelly*
  • 750ml Rosé wine
  • 150g caster sugar
  • 1 ½ tablespoon gelatine powder
  • 165g caster sugar
  • 200g fresh cherries, stone and stems removed
  • 2 nectarines, stone removed and sliced

Peach Cake
  • 225g self raising flour
  • 125g almond meal
  • 165g caster sugar
  • 3 large eggs, room temperature
  • 125ml full cream milk
  • 1 ripe yellow peach, stone removed and pureed

Fresh Mint & Mascarpone Cream
  • 600ml thickened cream
  • 250ml Mascarpone cream
  • 1 bunch fresh mint leaves, stalks removed and pulsed until finely chopped

To Serve
  • 200g pistachios, toasted and roughly chopped
  • Cherries, nectarine and peach slices
  • Fresh mint leaves
This delicious Summer Stonefruit Trifle recipe from @chewtown with a peach cake base layered with rosé jelly, fresh mint & mascarpone cream and topped with pistachios, and fresh summer fruits. It will sure to be a hit at any get together!


Step 1

Start by infusing the cream with the mint. Combine the mint leaves and thickened cream in a bowl and refrigerate for 2 hours for the mint to infuse the cream.

Step 2

To make the jelly, combine 1 cup (250ml) of the wine and sugar in a medium saucepan. Gradually sprinkle over the gelatine powder, allowing it to become wet before adding more; stir to combine. Place pan over medium heat; stir until gelatine has dissolved. Remove pan from heat and add remaining wine, stir to combine. Transfer wine mixture to a 3 litre 20cm glass trifle bowl. Add cherries and nectarines. Chill for 2 hours or until set.

Step 3

For the peach cake, preheat oven to 180°C (fan forced). Grease and line a 20cm cake tin. Combine flour, almond meal and sugar in a large bowl mixing to combine. In a large pouring jug combine eggs, oil, milk and peach puree and whisk with a fork until well combined.

Step 4

Pour the peach mixture into the flour mixture and fold gently until combined. Transfer batter to the cake tin and bake for 45-50 minutes (until an inserted skewer comes out clean). Set aside to cool in the tin for 10 minutes. While cooling in the tin place a plate on top of the cake and press down until the domed top is flat (this eliminates the need to level your domed cake). Transfer to a wire cooling rack until completely cool then slice the cake in half horizontally.

Step 5

Once the mint has infused the cream, strain out the chopped mint leaves through a sieve with a lining of cheesecloth. You should be left with 600ml cream. Beat the cream with an electric mixer until soft peaks form. Fold in the mascarpone cream until just combined.

Step 6

To serve, place one 20cm cake circle on top of the jelly and top that with 1/2 of the mint and mascarpone cream. Add another cake layer and top that with the remaining cream. Arrange the cherries, nectarines and peaches on top of the cream, add sprigs of fresh mint leaves and sprinkle over the toasted pistachio. Serve.


*For a non-alcoholic jelly, simply use an 85g packet of raspberry jelly crystals. Prepare as per packet instructions and then add the nectarines and cherries to the jelly and set in the fridge.



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