TrifleBowl from Wheel
& Barrow. Kali tapas bowl
in Rose from Domayne.
RouladeLinen napkin
from Cultiver. All other
props stylist’s own.
Stockists p126.500 gm firm ricotta
350 pouring cream, whisked
to soft peaks
100 ml white rum, Cointreau
or peach liqueur
100 ml milk
Candied clementine or
cedro, and edible flowers
(optional), to decorate
LEMON CURD
3 eggs
1 egg yolk
160 gm caster sugar
Finely grated zest of
2 lemons, plus 150ml
lemon juice (from
3-4 lemons)
160 gm softened unsalted
butter, dicedTrile with madeleines, lemon curd and peaches
SERVES 6-8 // PREP TIME 1 HR // COOK 55 MINS (PLUS COOLING, SETTING, RESTING)
“My go-to Christmas Day dessert has always been trifle,” says Ingram. “Tiramisù Natalizio, the Italian
dessert, uses madeleines soaked in rum, and zabaglione, and has inspired the use of madeleines
here.” Begin this recipe at least a day ahead to make the curd and allow the trifle to rest.
MADELEINES
110 gm unsalted butter, plus
extra, melted, for greasing
1 tbsp honey
Finely grated zest of 1 lemon
1 tsp vanilla extract
125 ml (½ cup) beaten eggs
(about 3 small eggs)
90 gm caster sugar
110 gm plain flour, plus extra
for dusting
1 tsp baking powder
ROASTED PEACHES
6 ripe peaches, halved
and stones removed
Juice of 1 orange
100 gm caster sugar
Scraped seeds of
1 vanilla bean1 For lemon curd, whisk eggs,
egg yolk and sugar in a bowl to
just combine. Add lemon zest
and juice and whisk to combine.
Place bowl over a saucepan of
barely simmering water (don’t
let bowl touch water), and cook,
whisking every minute, until
curd is the consistency of thick
whipped cream (12-16 minutes)
Remove from heat and cool
until just tepid. Add butter,
a little at a time, whisking to
incorporate between additions.
Cover directly with plastic wrap
and refrigerate to set (4 hours).
2 For madeleines, grease a
12-hole large madeleine tin
and dust with flour, shakingout excess. Heat butter, honey,
lemon zest and vanilla extract
in a small saucepan over low
heat until butter melts. Cool.
Meanwhile, gently whisk eggs,
sugar and a pinch of salt in
a bowl, sift in flour and baking
powder, and continue to whisk
gently until a smoothbatter.
Add cooled buttermixture and
stir to combine well. Refrigerate
batter for 2 hours to rest.
3 For roasted peaches, preheat
oven to 180°C. Place peaches
cut-side up on a large baking
tray and drizzle with orange
juice. Combine sugar and
vanilla, then sprinkle over fruit.
Roast peaches, turning halfway,
untilsoftened (30-35 minutes).
Remove from oven, cool briefly,
then when cool enough to
handle, peel (discard skins).
4 Increase oven to 190°C.
Fill madeleine moulds to
5mm from the top, reserving
remaining batter for another
batch. Bake until tops have
formed humps and spring
back when pressed lightly
(9-10 minutes). Remove from
oven and immediately turn out
onto a wire rack. Cool tray,
then grease and flour as before,
and bake another batch with
remaining batter (there’ll be
enough for about 6).
5 To assemble trifle, whisk
ricotta until smooth, then fold
in whipped cream and cooled
lemon curd. Combine rum and
milk in a bowl, add madeleines
and turn briefly to soak. Place
6 madeleines in the base
of a 3.5-litre glass trifle bowl,
spoon over a quarter of the
lemon-curd cream, place
4 peach halves on top and
drizzlewith a third of the
peach syrup. Repeat layering,
finishing with a layer of cream.
Top with candied fruit and
flowers. Trifle can be served the
day it’s made, or refrigerated
overnight for flavours to meld.●GOURMET TRAVELLER 113