Name: Summer trifle
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4
Ingredients: 500 gm raspberries (about 2 punnets); 60 ml cointreau or grand marnier (¼ cup); 2 tbsp galliano; 200 ml orange juice; 50 gm pure icing sugar; 12 savoiardi biscuits; 2 ripe yellow nectarines, sliced into thin wedges; Lemon curd cream; 1 egg; 1 egg yolk; 80 gm caster sugar; 60 gm butter; 400 gm crème fraîche, whisked to soft peaks

Summer trifle

No stress and no fuss. This dessert can be whipped up with minimal effort.

Serves 4

Prep

Cook

20M

Total

23M

No stress and no fuss. This dessert can be whipped up with minimal effort. Grill the nectarine wedges on the barbecue for added flavour.

Ingredients

500 gm raspberries (about 2 punnets)

60 ml cointreau or grand marnier (¼ cup)

2 tbsp galliano

200 ml orange juice

50 gm pure icing sugar

12 savoiardi biscuits

2 ripe yellow nectarines, sliced into thin wedges

Lemon curd cream

1 egg

1 egg yolk

80 gm caster sugar

60 gm butter

400 gm crème fraîche, whisked to soft peaks

Method

1.For lemon curd cream, whisk egg and yolk, sugar, butter and lemon rind and juice in a small saucepan to combine, then stir continuously over medium heat until mixture thickly coats the back of a spoon (2-3 minutes). Strain into a bowl and quickly chill over an ice bath. Gently fold in crème fraîche and refrigerate until required.

2.Soak raspberries in liqueurs in a small bowl until plump (4-5 minutes). Remove berries with a slotted spoon and set aside. Add orange juice and icing sugar to bowl and whisk to dissolve sugar, then pour mixture over savoiardi biscuits in a dish and soak until all liquid is absorbed (1-2 minutes).

3.Layer savoiardi, lemon curd cream, nectarine slices and soaked raspberries in serving glasses, finishing with a layer of fruit and serve.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles