Peach and Prosecco Trifle Dessert Recipe

Peach & Prosecco Trifle Recipe

Prep 1 hr
Cooking 40 mins (plus cooling, setting)
Serves 10-12


750g mascarpone
600ml pouring cream
100g brown sugar
40ml Cointreau or brandy, plus extra for brushing
1 tsp vanilla bean paste
Peach wedges, to serve
David Jones Australian Almonds, toasted, to serve

3 cups (750ml) David Jones Prosecco
2 cups (440g) caster sugar
Juice of 1 orange
Juice of ½ lemon
6 peaches, bases scored
12 gold-strength gelatine leaves

3 eggs, separated
90g caster sugar
Finely grated rind and juice of ½ lemon
100g almond meal
¼ tsp baking powder
20g melted butter


1  To make the almond cake, preheat oven to 170°C (fan-forced). Butter and line a 23cm-diameter cake tin with baking paper. Whisk yolks, sugar, rind and juice in an electric mixer until thick and pale. Transfer to a large bowl.

2  Whisk the egg whites in an electric mixer until soft peaks form. Fold the whites into the yolk mixture, then fold in the almond meal, baking powder and butter. Pour evenly into prepared tin and bake for 20-25 mins until the centre springs back when lightly pressed. Turn onto a wire rack to cool completely, then trim the top flush.

3  To make the peach jelly, stir the prosecco, sugar, orange and lemon juice and 750ml water in a large saucepan over medium-high heat until sugar dissolves. Add the peaches, reduce heat to medium and simmer for 10-15 mins until peaches are just tender. Remove peaches and, once cool, peel and cut into wedges, then refrigerate until required.

4  Add the gelatine to the poaching liquid, whisk to combine and dissolve. Strain one-third of the peach jelly into a container, then refrigerate to set.

5  Strain the remaining peach jelly and place in the fridge for 1 hr to cool. Pour half into a 3.5 litre-capacity glass bowl, add half the poached peach and place in freezer until just set (keep remaining jelly at room temperature).

6  Whisk the mascarpone, cream, sugar, brandy and vanilla in a bowl until soft peaks form. Spread half the mascarpone mixture over the set jelly, then place the cake on top, trimming to fit. Generously brush the sponge with the Cointreau, top with the remaining poached peach, then top with the remaining jelly. Place in freezer until just set.

7  Spoon the remaining mascarpone over the jelly in peaks and swirls. Cover the trifle, and refrigerate overnight to set and develop flavours. 

8  Cut the refrigerated jelly into cubes. Arrange over the trifle along with the fresh peach wedges and toasted almonds.

Try this Choc-cherry ripple ice-cream cake recipe next