Peaches and cream go together perfectly in this mini trifle.
Ingredient for 3 x 5 ounce (150 ml) dessert cups:
1 can of peaches (16 ounces / 415 grams)
8 to 10 trifle sponge fingers
1 cup of unsweetened whipping cream (235 ml / 8 fluid ounces)
3.5 ounces of mascarpone (100 grams)
¼ cup granulated sugar (50 grams / 1.8 ounces)
1 teaspoon vanilla extract
Method:
Drain the peaches and save the juice/syrup for later.
Dice up the peaches into small pieces (reserve 3 larger pieces for decoration.
Snap the trifle sponge fingers into pieces big enough to fit into the bottom of your serving dishes.
Dip the sponges into the saved peach juice/syrup and add a layer to each serving dish.
Spoon a layer of diced peaches over the sponge layer.
Whisk together the cream, mascarpone, sugar, and vanilla until the mixture is thick enough to form peaks.
Spoon the creamy mixture into a piping bag with a fancy piping tip and pipe a layer over the peaches.
Dip then add another layer of sponge fingers, and then add another layer of peaches.
Pipe a nice swirl of cream on top and decorate with a piece of peach.
You can eat these immediately but they taste best after an hour in the fridge.
Soundtrack:
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
creativecommons.org/licenses/...
Source: incompetech.com/music/royalty-... incompetech.com/
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