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Ingredients
2 x 415g cans Del Monte Peach Slices in Juice
5 platinum grade gelatine leaves
400ml rosé wine
230g pack Mr Kipling Battenberg
225g pack raspberries
300ml double cream
250g tub mascarpone
1 tbsp vanilla bean paste
1 pack 12 Cooks’ Ingredients Mini Eton Mess Meringues
Cooks’ Ingredients Gold Lustre Spray, to decorate
3 tbsp toasted flaked almonds
Edible gold leaf, optional
Method
Drain the peaches and reserve
the juice (there should be about
250-300ml). Spread all but
175g peaches over the base of
a 2 litre (20cm) trifle bowl. Soak
the gelatine leaves in a bowl of
cold water for 5 minutes to soften.
In a medium saucepan, heat the
wine to just below boiling point.
Remove from the heat. Squeeze
the softened gelatine and whisk
into the hot wine until dissolved.
Stir the gelatine mixture into the
peach juice and leave to cool.
Pour the cooled jelly mixture over
the peaches and refrigerate for
3-4 hours or until set.
Slice the Battenberg cake into
6, then cut each slice into quarters
to make squares. Scatter all but
75g raspberries over the set jelly.
Top with pieces of cake, laying
them around the edge of the dish
so that you can see the coloured
squares. Whisk the cream and
mascarpone with the vanilla paste
until just forming soft peaks.
Spoon the vanilla cream over
the cake in large spoonfuls.
Just before serving, spritz the
meringues with gold spray. Scatter
the top of the trifle with the
reserved peaches and raspberries,
the golden meringues, flaked
almonds and gold leaf (if using).
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,514kJ/ 364kcals
Fat
24g
Saturated Fat
14g
Carbohydrates
25g
Sugars
23g
Fibre
2.1g
Protein
3.9g
Salt
0.2g
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