Oh, how sweet it is! This Lemon and Peach Trifle recipe makes a celebration dessert that earns pride of place at the table.
Serves88
Cook time5 mins5 minutes
Prep time20 mins20 minutes, + 10 mins cooling & overnight chilling time
+ 10 mins cooling & overnight chilling time
Ingredients
1/2 x 450g Coles Make at Home Double Sponge Unfilled Cake, cut into 2cm pieces
1/4 cup (60ml) limoncello
2 yellow peaches, stoned, thinly sliced
2 yellow nectarines, stoned, thinly sliced
300ml thickened cream
1/4 cup (80g) lemon curd
80g raspberries
Lemon chiffon
4 Coles Australian Free Range Egg yolks†
2 tsp finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
2 tsp gelatine powder
1 tbs boiling water
3 Coles Australian Free Range Egg whites†
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lemon chiffon, combine egg yolks, lemon rind, lemon juice and half the sugar in a heatproof bowl over a saucepan of simmering water. Cook, whisking constantly, for 3-4 mins or until mixture thickens. Remove from heat. Sprinkle the gelatine over boiling water in a heatproof jug. Stir until the gelatine dissolves. Stir the gelatine mixture into the egg yolk mixture. Set aside for 10 mins to cool.
Step 2
Use an electric mixer to beat the egg whites in a bowl until soft peaks form. Add the remaining sugar, 1 tbs at a time, beating until sugar dissolves. Fold the egg mixture into the lemon mixture in 2 batches.
Step 3
Arrange half the cake in the base of an 8-cup (2L) serving bowl. Drizzle with half the limoncello or orange juice. Top with half the peach and nectarine. Spoon over lemon chiffon. Place in the fridge for 3 hours, or overnight, or until just set.
Step 4
Top with remaining cake, limoncello or orange juice and three-quarters of the remaining peach and nectarine.
Step 5
Use an electric mixer to whisk cream in a bowl until soft peaks form. Fold in half the lemon curd. Spoon onto trifle. Top with remaining lemon curd and use a skewer to marble. Top with raspberries and remaining peach and nectarine.
Recipe tip
COOK .STORE. SAVE.
Ingredient tip: You can substitute limoncello for orange juice.
Prep time20 mins20 minutes, + 10 mins cooling & overnight chilling time
+ 10 mins cooling & overnight chilling time
Ingredients
1/2 x 450g Coles Make at Home Double Sponge Unfilled Cake, cut into 2cm pieces
1/4 cup (60ml) limoncello
2 yellow peaches, stoned, thinly sliced
2 yellow nectarines, stoned, thinly sliced
300ml thickened cream
1/4 cup (80g) lemon curd
80g raspberries
Lemon chiffon
4 Coles Australian Free Range Egg yolks†
2 tsp finely grated lemon rind
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar
2 tsp gelatine powder
1 tbs boiling water
3 Coles Australian Free Range Egg whites†
Description
Oh, how sweet it is! This Lemon and Peach Trifle recipe makes a celebration dessert that earns pride of place at the table.
Method
Step 1
To make the lemon chiffon, combine egg yolks, lemon rind, lemon juice and half the sugar in a heatproof bowl over a saucepan of simmering water. Cook, whisking constantly, for 3-4 mins or until mixture thickens. Remove from heat. Sprinkle the gelatine over boiling water in a heatproof jug. Stir until the gelatine dissolves. Stir the gelatine mixture into the egg yolk mixture. Set aside for 10 mins to cool.
Step 2
Use an electric mixer to beat the egg whites in a bowl until soft peaks form. Add the remaining sugar, 1 tbs at a time, beating until sugar dissolves. Fold the egg mixture into the lemon mixture in 2 batches.
Step 3
Arrange half the cake in the base of an 8-cup (2L) serving bowl. Drizzle with half the limoncello or orange juice. Top with half the peach and nectarine. Spoon over lemon chiffon. Place in the fridge for 3 hours, or overnight, or until just set.
Step 4
Top with remaining cake, limoncello or orange juice and three-quarters of the remaining peach and nectarine.
Step 5
Use an electric mixer to whisk cream in a bowl until soft peaks form. Fold in half the lemon curd. Spoon onto trifle. Top with remaining lemon curd and use a skewer to marble. Top with raspberries and remaining peach and nectarine.
