Peach And Nectarine Trifle

1. 1

   To make the poached peaches and nectarines, combine sugar, 6 cups water, vanilla bean seeds, vanilla bean and orange zest in a large saucepan. Cook over medium heat, stirring, until sugar has dissolved. Bring to a boil then add fruit and return to a boil. Reduce heat to a very gentle simmer then place a small plate over fruit to weigh them down in the liquid.

2. 2

   Poach for 5 mins, or until just tender. Remove plate then remove fruit with a slotted spoon. Discard orange zest. Reserve 2 cups poaching liquid. Cool reserved liquid and fruit separately.

3. 3

   Meanwhile, whip sugar and egg yolks for 5 mins, or until pale and tripled in volume. Fold in mascarpone. Whip egg whites to soft peaks then fold gently through egg yolk mixture until smooth.

4. 4

   To assemble, remove skin from fruit then halve, discarding pits. Cut into thin wedges. Stir liqueur through reserved poaching liquid.

5. 5

   Cover the bases of 8 (8 oz) serving glasses with a layer of mascarpone cream. Working in batches, dip enough cookies into the poaching liquid to cover the top of the mascarpone cream. Top with another layer of mascarpone cream then fruit. Cover with plastic wrap and chill until ready to serve.

No additional tips available.