Little vanilla-poached peach and nectarine trifles

This peach and nectarine trifle recipe is the perfect example of just how good stone fruit can be. Poach until tender and layer with mascarpone and savoiardi biscuits for a dreamy summer dessert

  • 40 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print


Poached peaches and nectarines
  • 750 gram yellow peaches, unpeeled
  • 750 gram yellow nectarines, unpeeled
  • 3 cup caster sugar
  • 1 vanilla bean, cut in half lengthways and seeds scraped
  • large strips rind from 1 orange
  • 1 1/2 litre water
To assemble
  • 1/2 cup caster sugar
  • 3 eggs, separated
  • 350 gram mascarpone cheese, at room temperature
  • 2 tablespoon orange-flavoured liqueur
  • 250 gram savoiardi (ladyfinger) biscuits
  • peach and nectarine wedges, to serve


  • 1
    Make small cuts into the base of each fruit. Place sugar, vanilla seeds and bean, orange rind and water in a large saucepan over medium heat. Cook, stirring, until sugar dissolves.
  • 2
    Bring liquid to the boil, add fruit and return to the boil. Immediately reduce heat to a very gentle simmer and place a small plate over fruit to keep it submerged in the liquid. Poach for 5 minutes or until just tender.
  • 3
    Remove plate and using a slotted spoon, remove fruit and set aside to cool. Reserve 2 cups of the poaching liquid and set aside to cool (cool the reserved liquid and the fruit separately).
  • 4
    Beat sugar and egg yolks in a small bowl with an electric mixer for 5 minutes or until they are pale and tripled in volume. Fold through the mascarpone.
  • 5
    Beat egg whites in a separate small bowl with electric mixer until soft peaks form. Fold gently through mascarpone mixture until smooth.
  • 6
    Slip skins off poached fruit. Halve fruit and discard stones. Cut fruit into thin wedges. Stir liqueur through reserved poaching liquid (from the poached peaches and nectarines).
  • 7
    Cover bases of 8 x 1-cup (250ml) serving glasses with half the mascarpone mixture.
  • 8
    Working in batches, dip enough biscuits into poaching liquid to cover top of mascarpone mixture (break biscuits to fit, if necessary); top with another layer of mascarpone mixture, then with fruit. Refrigerate until ready to serve.
  • 9
    Serve trifles topped with extra peach and nectarine wedges.


  • Choose slipstone peaches and nectarines as it will be easier to remove the stones. - Trifles are best eaten on the day they’re made. - You can make double the poached fruit (work in batches) and keep it refrigerated in sterilised jars, covered with poaching liquid, for up to 2 weeks, or frozen in a little poaching liquid for up to 3 months.