Let me count thee ways to summer dessert submission… I’ve had many Trifles in my life. Usually a Trifle is a cold dessert that consist of multiple layers of sponge or pound cake cut into cubes, soaked in liquor, rum or syrup, thick custard, fresh fruit and whipped cream. All the layers are arranged beautifully on glass so you can see the beautiful colors. From this premise everything can go deadly wrong or you can orchestrate a sinful chaos. For example, using store bought cake, instant pudding from a little box, frozen fruit, conspicuous jellies with brilliant colors and the abominable “whipped topping”.
And then there are the ones prepared with a little more effort that includes brioche bread, fruit liquors, crème anglaise,heavy cream whipped with vanilla bean, and delectable fresh fruits…No matter what they are made of trifles end up appealing to the eye and are most often all soft and mushy, with uniform texture. This is not good at all…. I want and I seek the contrast in textures and flavor spectrum in my palette from beginning to end. Why not reconfigure the construction a bit?… Creamy, crunchy, juicy; that sounds better already!… This Trifle buy any means has fancy written on it. In fact it is the antithesis of fancy dessert. It is the greatest collaboration of the right ingredients, in the right place and at the right time. It mimics it’s Italian cousin the Tiramisu.
Let’s call it the Texan Tiramisu. I start my recipe by craving for crunch: almonds, and lady fingers (Savoiardi). For Creamy: no whipped toppings for me! I want light and sweet almost feathery silky mascarpone cheese. For juicy: Texas peaches. And a little acidity from the orange juice, orange liquor, and great aromatic touch of cinnamon is a simple sinfulness. In the hot summer months you will find it difficult to avoid coming back for an extra serving of this fresh and light delicious dessert.
Peach and Cinnamon Trifle
The juice of 2 oranges and the zest of one
2 shots of Orange Liquor (2-3 ounces)
12 pieces of lady fingers (Savoiardi)
8 oz of Mascarpone Cheese
¼ cup of heavy cream
¼ cup powder sugar
1 teaspoon of vanilla extract or Vanilla bean paste
½ teaspoon of almond extract
¼ cup of chopped roasted almonds
½ teaspoon of cinnamon
Powder sugar for final dusting.
Basil if you like to garnish with.
In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary. Arrange the lady fingers on the bottom of the dish in a single layer ( see picture below).
In a separate bowl, with a rubber spatula, mix the Mascarpone, the heavy cream, vanilla bean or extract with some orange zest until smooth. Proceed to spread this mixture over the layer of lady fingers. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place the over the mascarpone layer. For the topping, sprinkle the chopped roasted almonds and some cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time.
~ Fresh peaches, the ideal summer dessert ~