Peach Trifle


2 Cup - Raspberry coulis (make ahead, recipe follows)
12 Cup - Ladyfingers (make ahead, recipe follows)
2 Cup - Lemon custard (make ahead, recipe follows)
2 - Peaches, peeled and sliced
3 - Large eggs, room temperature and separated (for ladyfingers)
0.5 Cup - Extra fine sugar (for ladyfingers)
0.5 Teaspoon - Pure vanilla extract (for ladyfingers)
0.67 Cup - All-purpose flour (for ladyfingers)
1 - Icing sugar (for ladyfingers)
3 - Large eggs (for lemon curd)
0.33 Cup - Sugar (for lemon curd)
1 - Lemon, zest only, finely grated (for lemon curd)
0.5 Cup - Fresh lemon juice, strained (for lemon curd)
6 Tablespoon - Unsalted butter, cut into small pieces (for lemon curd)
0.5 Teaspoon - Pure vanilla extract (for lemon curd)
4 Cup - Raspberry (for raspberry coulis)
4 Cup - Sugar (for raspberry coulis)


1. Spoon ¼ cup (50 ml) Raspberry Coulis onto the middle of each dessert plate. Place 3 Ladyfingers (or as preferred) in a triangular pattern. Add ½ cup (125 ml) Lemon Custard and peach slices, then top with Raspberry Coulis.

2. For Ladyfingers: Preheat oven to 325 F (160 C). Whip egg whites until soft peaks form. Add sugar and whip until firm. Fold in vanilla extract, then egg yolks. Sift in flour over mixture, incorporating it as you go. Line 2 baking sheets with parchment paper or silicone mat. Fill piping bag fitted with ?-in (1.5 cm) plain tip. Pipe 4-in (10 cm) by 1-in (2.5 cm) cookies, evenly spread out over 2 sheets and dust with icing sugar. Bake for 15 to 20 minutes until lightly golden. Remove from oven and move parchment paper/silicone mat to a cooling rack and cool completely. Store in an airtight container until ready to use.

3. For Lemon Curd: In a medium saucepan, whisk eggs, sugar and lemon zest until light in colour. Add lemon juice and butter and cook over medium heat, whisking constantly, until butter is melted. Keep whisking until mixture thickens, then simmer gently for a few seconds. Pour into a fine mesh strainer set over a bowl. Stir in vanilla. Cover with plastic wrap touching curd to avoid a skin forming. Refrigerate to thicken, about 1 hour.

4. For Raspberry Coulis: In the jar of a blender, combine raspberries and sugar and process until all berries are puréed – coulis can be strained through a fine mesh strainer or seeds left in. Refrigerate until ready to use.

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