White Chocolate and Peach Trifle

Dig into layers of decadence with this extraordinary version of a trifle!

Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour


  • For the shortbread:
  • 600g Golden Cloud Cake Flour
  • ½ tsp salt
  • 230g sugar
  • 400g butter, chilled
  • For the mousse:
  • 6 eggs
  • ½ cup castor sugar
  • 500ml double thick cream
  • 500g mascarpone
  • 1 tsp vanilla essence
  • 240g Beacon Heavenly Ivory Cream Chocolate
  • 3x80g packets Raspberry flavoured jelly
  • 1 can KOO Peach Halves in syrup, drained cut into wedges
  • To garnish (optional);
  • ¼ crushed freeze-dried raspberries
  • Edible flowers

How To Make

  1. Prepare the jelly according to package instructions and set aside to cool.
  2. Pour 1/3 of the mixture into the trifle bowl and place both bowls in the fridge to set.
  3. Preheat the oven to 180C and line a baking tray with parchment paper.
  4. Sift together the flour, salt, and sugar into a bowl then transfer to a food processor
  5. Add the butter and blitz until combines
  6. Turn out onto the baking sheet and press to form a flat surface
  7. Bake in the oven for 15-20 minutes or until lightly browned
  8. To make the mousse; break the beacon chocolate into a bowl and place over pot of simmering water to melt.
  9. Remove the bowl from pot and set aside
  10. In a separate bowl, cream the egg yolks and sugar until pale.
  11. Place the bowl over the simmering water and whisk until doubled in volume.
  12. Remove from the pot and whisk until cooled.
  13. Once cooled, add the cream and whisk to soft peaks.
  14. Add the mascarpone and vanilla and whisk to stiff peaks
  15. Fold in the melted chocolate gradually.
  16. To assemble: Crush the baked short bread and add 1/3 of crushed biscuit to the trifle.
  17. Add 1/3 of the sliced peaches
  18. Top with a 1/3 of the chocolate mousse.
  19. Repeat this process two more times.
  20. Garnish with the freeze-dried raspberries and edible flowers

Leave a Comment

Your email address will not be published. Required fields are marked *