Sex on the Beach Peach Trifle
Who would have thought that a trifle bowl would be so hard to find! I've been to five shops of whose website stated that they had trifle bowls... yet the didn't, and many others that I was certain would have them, I was wrong. Luckily good old Spotlight came through with the goods just I was getting ready to give up and serve my trifle in a saucepan. Crisis averted!
This recipe was one hell of a feat, I'm not going to lie. It's not hard, it just takes a decent chunk of time to bring all the elements together. Of course, that's because every element is homemade, but you can take some shortcuts if you're working a tight schedule (see point 1 in my top tips for mastering this bake down below). However, if you do decide to dedicate yourself to this recipe and build this baby from the ground up, the reward will be the best-tasting trifle you've ever had. No word of a lie, my immediate family have almost 150 years of eating experience between us, and everyone said it's the tastiest trifle they've EVER had. I don't usually like to blow my own horn, but I definitely nailed the flavours on this one.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 Strapped for time, grab yourself pre-made sponge cake and custard from the supermarket, just cut the sponge cake up into roughly 1-inch cubes, and add the grapefruit syrup to your custard. If your custard is really thin, prior to mixing through your grapefruit syrup, chuck it over a medium heat on the cooktop, add 3tbsp cornflour and let it simmer (while whisking) until it thickens.
#2 You can make your trifle anywhere between 4 to 24 hours prior to serving. It all comes down to personal preference and time constraints. I like to make mine 24 hours before so that it gives everything time to absorb the flavours.
#3 For the sake of keeping your sponge soft and fluffy, a soft silicone spatula used in soft folding motions is the best way to use to minimise the amount of volume you lose while mixing your egg whites into your batter. If you don't have a silicone spatula, using the whisk in gentle sweeping motions is the next best thing!
#4 Tin preparation for a sponge is slightly different to that for other cakes. You want to grease only the base of your cake tin, and then place a circle of parchment paper on top. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and the exposed sides will allow your sponge cake to slightly grip the tin and climb up it, maximising the rise.
#6 Be patient! If your Jelly hasn't completely set prior to pouring your custard on top, it will collapse and you won't have even layers. Likewise is regarded to your custard, be patient and allow ample time for it to cool or the heat will begin to liquify the Jelly layer beneath it.
#7 Some gelatines are sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set, so be sure you let the peach syrup for your Jelly drop below boiling temperatures before incorporating your Jelly crystals or you will risk your Jelly not setting.
#8 Don't walk away from your custard once it's on the stove-top and ensure you whisk it continuously. It doesn't take long at all for it to come together, and should you walk away or stop whisking, you risk the cornflour settling to the bottom and 'baking'. Trying to re-rectify this will leave your with a lumpy custard.
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