Roasted Peach and Cardamom Trifle

Make the most of in season peaches with this delightful summer trifle. Cooking the custard in our Steam Oven saves time and ensures a velvety finish


  • 6 peaches, cut in half and stones removed
  • 3tbsp caster sugar
  • 1tbsp cardamom, lightly crushed
  • 1 orange, juice and zest
  • 8 trifle sponges
  • 100ml Cointreau or peach liqueur
  • 250g mascarpone
  • 3tbsp. pistachios, chopped

For the custard

  • 300ml double cream
  • 1 vanilla pod seeds removed
  • 2 tbsp sugar
  • 2 egg yolks


  1. For the roasted peaches, place them cut side up on a baking tray and mix with the sugar, cardamom and orange juice and zest. Roast on Fan Plus 180°C for 35 minutes starting from a cold oven. Remove when ready, cool briefly, then peel and keep aside.
  2. Make the custard (recipe here) and mix with the mascarpone. Keep aside until needed.
  3. Arrange the trifle sponges on a bowl, brush with the liqueur and allow to soak for 30 minutes.
  4. Scatter the peaches on top, adding any of the roasting juices all over.
  5. Spoon the custard mascarpone mixture on top and scatter the pistachios. Cover with cling film and chill before serving.
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