Back

White Peach & Blackberry Trifle

Servings: 10

Andrea Alvarez, Pastry Chef

For the White Peach Pastry Cream:
    • 1 1/2 cups The Perfect Purée White Peach Puree, thawed
    • 2 cups milk
    • 1 vanilla bean, split
    • 1 tsp. salt
    • 1 oz. flour
    • 4 1/2 oz. sugar
    • 1 1/2 oz. cornstarch
    • 5 egg yolks
    • 3 oz. butter, room temperature
Method:
1. In a medium pot, bring milk, vanilla bean, and salt to a near boil.
2. In a mixing bowl whisk sugar, flour, and cornstarch. Add 1/2 cup White Peach purée and egg yolks.
3. Temper the milk into the egg yolk mixture and pour back into the pot.
4. Return to medium-low heat and cook until thick and just about to boil.
5. Pour pastry cream back into the mixing bowl and whisk in butter and remaining cup of White Peach purée.
6. Cover the surface of the pastry cream with plastic wrap and allow to cool completely.
Assembly:
    • White Peach Pastry Cream
    • The Perfect Purée Blackberry Puree, thawed
    • Homemade or store-bought ladyfingers, sponge cake, or angel food cake
Method:
1. Layer each ingredient separately beginning with the Blackberry purée, then the ladyfingers or cake and finishing with the White Peach Pastry Cream.
2. Repeat layering until the serving dish is almost full.
3. Garnish with whipped cream, a white peach slice and a blackberry if available.
Serving Suggestions:
Make sure to serve this trifle in a glass dish to highlight the colors and layers. Use small cocktail glasses such as martini or small cordial glasses.