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For this recipe, you will also need an electric hand or stand mixer, a 9 inch tube pan or 2 medium loaf pans, a 3.5 quart trifle bowl, and an icing bag with star tip (optional).
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TO MAKE SPONGE CAKE:
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(To make things easier, you can just buy a sponge or angel food cake and skip this part!)
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Preheat oven to 325 degrees F. Separate the room temperature eggs, placing the yolks in one bowl and the whites in another.
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Use an electric mixer to beat the yolks until they are creamy and light yellow.
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Beat in the sugar slowly, a quarter cupful at a time.
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Beat in the water, then the vanilla, then the flour.
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Set aside.
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In a medium mixing bowl, use an electric mixer to beat the egg whites on high with the salt until stiff (not dry) peaks form.
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Fold frothy whites into the flour/egg yolk batter.
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Grease the bottom only of a 9 inch tube pan or two medium (8.5 inch) loaf pans.
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Pour the batter into the pan(s).
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Bake cake(s) for 40 minutes 1 hour, until top of the cake is golden brown and the edges separate from the pan.
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Let cake cool.
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TO ASSEMBLE TRIFLE:
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Cut your cooled sponge cake or your purchased sponge or angel food cake into 1 inch cubes.
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Set aside.
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Place cubed peaches in a large mixing bowl and toss them with 2 Tablespoons rum, 2 Tablespoons peach nectar, and 1/3 cup sugar till peaches are evenly coated.
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Let the peaches macerate (marinate in the juices) at room temperature for at least 30 minutes.
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In a mixing bowl, whip 1/2 pint of heavy whipping cream with 3 Tablespoons sugar and 1/4 teaspoon of salt till soft peaks form.
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Beat in the soft set vanilla pudding till mixture becomes rich and creamy.
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Set aside.
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In a small bowl, whisk together remaining 2 Tablespoons of peach nectar with remaining 2 Tablespoons of rum.
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Place half of the cubed cake in an even layer on the bottom of the 3.5 quart trifle dish.
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Sprinkle half of the peach nectar/rum mixture across the top of the cake cubes to evenly moisten the cubes.
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Pour half of the peaches with half of their liquid in an even layer on top of the cake cubes.
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Pour half of the whipped cream/pudding mixture on top of the peaches in an even layer.
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Repeat the three remaining layers in that order cake, nectar/rum, peaches, and whipped cream/pudding mixture.
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You should now have six layers in your trifle dish.
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In a mixing bowl, whip remaining 1/2 pint of heavy whipping cream with 3 Tablespoons sugar, 1/4 teaspoons of salt, and the vanilla extract till soft peaks form.
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Add mascarpone cheese and continue to whip until stiff peaks form.
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Pour the whipped cream and marscapone cheese mixture into an icing bag with a star tip.
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Pipe the whipped cream decoratively onto the top of the trifle in a circular pattern.
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I like to make small florets with the whipped cream.
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Start on the outside of the trifle and work your way in.
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Continue piping until the entire surface is covered with whipped cream.
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Alternatively, to make things easier, you can simply spread the whipped cream across the top of the trifle.
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Now your trifle is assembled.
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Refrigerate for 2-3 hours or overnight until ready to serve.
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Just prior to serving, garnish the top of the trifle with peach slices and fresh mint.
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I like to place the slices in a flower pattern, with mint springing from the center of the trifle.
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Serve well chilled.
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Store in the refrigerator.
