Summer Trifle by @cuisinovia

N/A
Hard

10 servings

🧈

50 g

Butter

🥚

2 count

Eggs

🍬

230 g

Granulated Sugar

🧂

1.5 ml

Salt

🌾

150 g

All-purpose Flour

🌼

5 ml

Vanilla Extract

🍓

45 ml

Strawberry Jam

🍑

2 count

Peaches

🍑

2 count

Nectarines

🍇

230 g

White Grapes

🍥

40 g

Granulated Sugar

🧃

120 ml

Peach Juice

2 tbsp

Liqueur

🥛

750 ml

Whole Milk

🥛

250 ml

Heavy Cream

🥚

4 count

Eggs

🥚

4 count

Egg Yolks

🍚

140 g

Granulated Sugar

🌽

60 g

Corn Flour

🌿

2 tsp

Vanilla Extract

🧈

60 g

Unsalted Butter

🥛

400 g

Heavy Cream

🍚

40 g

Powdered Sugar

🌿

1 tsp

Vanilla

Preparation Steps

  1. Step 1/23

    Preheat the oven to 175°C / 350°F and grease a cake pan with a little of the melted butter.

    melted butter
    🍰cake pan
    pastry brush

  2. Step 2/23

    Whisk 4 large eggs, 230 g granulated sugar, and 1/4 tsp salt until pale, thick, and tripled in volume.

    large eggs
    granulated sugar
    salt
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/23

    Fold 150 g all-purpose flour into the egg mixture until no dry streaks remain.

    all-purpose flour
    🫗fine sieve
    🥄rubber spatula

  4. Step 4/23

    Fold in 50 g melted butter and 1 tsp vanilla extract until the batter is smooth.

    melted butter
    vanilla extract
    🥄rubber spatula
    🥄measuring spoons

  5. Step 5/23

    Pour the batter into the prepared cake pan and level the surface.

    🍰cake pan
    🥄rubber spatula

  6. Step 6/23

    Bake the sponge cake for 25 minutes, until golden and a skewer inserted in the center comes out clean.

    🍰cake pan

  7. Step 7/23

    Cool the sponge cake in its pan for 10 minutes, then transfer it to cool completely.

    🍰cake pan

  8. Step 8/23

    Peel and slice 2 peaches and 2 nectarines into bite-size pieces.

    peaches
    nectarines
    🔪chef's knife
    🪵cutting board

  9. Step 9/23

    Combine the sliced peaches, nectarines, 1 1/2 cups halved white grapes, and 60 g granulated sugar.

    peaches
    nectarines
    white grapes
    granulated sugar
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/23

    Stir 120 ml peach juice and 2 tbsp brandy into the fruit mixture, then set aside for 15 minutes.

    peach juice
    brandy
    🥣mixing bowl
    🥄wooden spoon
    🥛measuring cups
    🥄measuring spoons

  11. Step 11/23

    Heat 750 ml whole milk and 250 ml heavy cream in a saucepan until steaming but not boiling.

    whole milk
    heavy cream
    🍲saucepan
    🥛measuring cups

  12. Step 12/23

    Whisk 2 eggs, 4 egg yolks, 140 g granulated sugar, and 60 g cornstarch until smooth.

    eggs
    egg yolks
    granulated sugar
    cornstarch
    🥣mixing bowl
    🥄whisk

  13. Step 13/23

    Whisk a ladleful of hot milk mixture into the egg mixture to temper it.

    🥣mixing bowl
    🥄whisk
    🍲saucepan

  14. Step 14/23

    Pour the tempered egg mixture into the saucepan and whisk continuously over medium heat until thickened.

    🍲saucepan
    🥄whisk

  15. Step 15/23

    Remove the pastry cream from the heat and whisk in 60 g unsalted butter and 2 tsp vanilla extract.

    unsalted butter
    vanilla extract
    🍲saucepan
    🥄whisk
    🥄measuring spoons

  16. Step 16/23

    Cover the pastry cream directly on its surface and refrigerate until completely cold, about 60 minutes.

    🥣mixing bowl

  17. Step 17/23

    Whip 400 g heavy cream with 40 g powdered sugar and 1 tsp vanilla extract to medium-stiff peaks.

    heavy cream
    powdered sugar
    vanilla extract
    🥣mixing bowl
    🥄measuring spoons

  18. Step 18/23

    Cut the cooled sponge cake into bite-size cubes and spread 3 tbsp strawberry jam over some cubes if desired.

    strawberry jam
    🔪chef's knife
    🪵cutting board
    🥄rubber spatula

  19. Step 19/23

    Arrange half of the sponge cake cubes in the bottom of the trifle bowl.

    🍨trifle bowl

  20. Step 20/23

    Spoon half of the soaked fruit and its juices over the sponge layer.

    peaches
    nectarines
    white grapes
    peach juice
    brandy
    🍨trifle bowl
    🥄wooden spoon

  21. Step 21/23

    Spread half of the chilled pastry cream evenly over the fruit layer.

    🍨trifle bowl
    🥄rubber spatula

  22. Step 22/23

    Repeat the sponge, fruit, and pastry cream layers with the remaining components.

    🍨trifle bowl
    🥄wooden spoon
    🥄rubber spatula

  23. Step 23/23

    Spread the whipped cream over the final pastry cream layer and refrigerate for at least 60 minutes before serving.

    🍨trifle bowl
    🥄rubber spatula

Composition

Ingredients

Types

Eggs, Sweeteners, Seasonings, Grains, Flavorings, Spreads, Fruits, Beverages, Dairy

Ingredients

Butter, Eggs, Granulated sugar, Salt, All-purpose flour, Vanilla extract, Strawberry jam, Peaches, Nectarines, White grapes, Peach juice, Liqueur, Whole milk, Heavy cream, Egg yolks, Corn flour, Unsalted butter, Powdered sugar, Vanilla

Allergens

Eggs, Gluten, Wheat, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

665 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 84g, Sugars: 61g, Fat: 32g, Saturated fat: 19g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.1mg, Potassium: 430mg, Sodium: 175mg

Vitamins

Vitamin A: 520µg, Vitamin C: 8mg, Vitamin D: 2.2µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, fine sieve, cake pan, saucepan, wooden spoon, chef's knife, cutting board, trifle bowl, measuring cups, measuring spoons

Appliances

oven, electric mixer, refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Summer, Celebration, Party, Holiday, Potluck

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

British, European

Geographic

to inform

Various

Aspect

Texture

Fluffy, Creamy, Velvety, Juicy, Soft, Light

Flavors

Sweet, Vanilla, Fruity, Peach, Berry, Buttery, Creamy, Brandy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the dessert contains dairy and eggs), fridge : 3 days (Store covered in an airtight container,Keep at or below 4°C / 40°F,Best eaten within 24 hours for the freshest fruit and sponge texture), freezer : (Not recommended because pastry cream, whipped cream, and fresh fruit lose their texture after thawing)