Party Peach & Lemon Meringue Trifle

Party Peach & Lemon Meringue Trifle

Ingredients

  • 375ml bottle sparkling peach drink
  • 4 gelatine leaves, soaked to soften
  • 60ml Cointreau
  • 2 cups caster sugar, divided
  • 2 lemons, thinly sliced
  • 4 fresh peaches: 2 halved, 2 cut in wedges
  • 2 free-range egg whites
  • 1 cup gin
  • 1 store-bought trifle sponge
  • 300ml whipping cream
  • 1 cup lemon curd
  • 8 small store-bought meringues, broken
  • 400-gram tin peach slices in light syrup, lightly drained
  • fresh and freeze-dried raspberries
  • ½ cup flaked almonds
This magnificent dessert is fun to throw together. Build everything in a pretty glass bowl and pile it high! Treat measurements as just a guide, freestyle it. You’ll need a kitchen blow torch to brûlée the meringue. Serves 6-8
  1. PEACH COINTREAU JELLY: The night before, warm the sparkling peach drink in a small pan or microwave. Add gelatine leaves and Cointreau and stir until dissolved. Cover and refrigerate until set
  2. CANDIED LEMON SLICES: Heat 1 cup of the caster sugar with 1 cup water in a deep-sided frying pan, stirring until sugar dissolves. Simmer for 5-7 minutes until mixture becomes syrupy, add lemon slices and simmer for 10-15 minutes, turning once, until they become glassy looking. Remove slices from liquid and lay on a lined baking tray to cool. Store in an airtight container for up to 2 weeks
  3. GRILLED PEACHES: Place fresh peaches cutside down on a hot grill. Sear until char marks appear. Remove and set aside
  4. SOFT MERINGUE: Just prior to assembly, whisk the egg whites with a pinch of salt until stiff. Slowly add remaining caster sugar, whisking until glossy
  5. TO ASSEMBLE: Spoon gin evenly over the sponge. Whip cream and fold through the lemon curd. Don’t overmix, you want to see ripples through the cream. Tear sponge into chunks. Start layering sponge chunks, crumbled meringues, tinned peaches, peach jelly and lemon cream in large a glass bowl. Add the fresh raspberries, candied lemons and grilled peaches. Flop the soft meringue on top and brûlée carefully with a small kitchen blowtorch. Add the last of the grilled peaches, candied lemons and fresh raspberries. Sprinkle over freezedried raspberries and flaked almonds.

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