Stone Fruit and Jasmine Tea Trifle

How to make Stone Fruit and Jasmine Tea Trifle

Prep Time: 20 minutes        |        Refrigeration time: 2 hours        |        Serves: 8 - 10

Ingredients

• 4 Diplomat green tea and jasmine tea bags
• 1½ cups water to brew
• 1 tbsp White Mill caster sugar
• 2 x 600ml Farmdale thickened cream, whipped
  
• 250g Emporium Selection mascarpone
• 2 tbsp White Mill brown sugar
• 2 tsp White Mill vanilla extract
• 450g The Cake Stall madeira cake
  
• 280g Belmont Biscuit Co. almonds fingers
• 3 plums, sliced
• 3 peaches, sliced
• ½ cup Forresters roasted almonds
  
• White Mill icing sugar, to dust

Method

1. Brew green tea and jasmine tea bags with boiling water. Stir in caster sugar and set aside to cool completely.
2. In a large bowl, add cream, mascarpone, brown sugar and vanilla. Beat with electric beaters until stiff peaks form.
3. Cut cake into 2cm slices, then into 1cm rectangles. Dip each slice, one at a time, into the cold tea and layer into the base of a 6L trifle bowl. Reserve one or two almond fingers for crumbling on top, and dip remaining biscuits in tea, one at a time, and add half to the cake layer.
4. Spoon half the cream mixture over the cake layer, add peaches, plums and half the almonds. Repeat again with soaked cake and biscuits, cream mixture, peaches and plums.
5. Scatter roasted almonds and reserved almond biscuits over trifle.
6. Refrigerate for 2 hours.
7. Dust with icing sugar to serve.

Tip: Add any stone fruit you have on hand or even use mangoes and strawberries.