Ingredients
• 1⁄4 cup caster sugar
• 5 large peaches, stoned, cut into wedges
• 250g block cream cheese, chopped, softened
• 1⁄2 cup icing sugar mixture
• 600ml thickened cream
• 1⁄4 cup peach iced tea flavoured cordial
• 1 Tbsp Frangelico (hazelnut liqueur)
• 300g pfeffernüsse biscuits, roughly broken
• 3⁄4 cup caramel topping
• 900g double thick vanilla custard
• Extra 600ml thickened cream, whipped
• Extra 1⁄4 cup caramel topping, to drizzle
• Toffee web, to decorate (see steps on how to make the toffee below)
Method
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Heat a chargrill pan over a high heat. Put caster sugar on a dinner plate. Press cut sides of peaches in sugar to coat. Cook peach wedges in batches, cut side down, for 5 seconds each side or until golden. Set aside on an oven or plastic tray to cool.
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Meanwhile, put cream cheese and icing sugar mixture in the bowl of an electric mixer and beat on medium speed, using paddle attachment, for 3 minutes or until smooth. Add cream and beat with whisk attachment on medium speed, scraping down the sides of the bowl after 2 minutes, for 4 minutes or until smooth and thick.
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Combine peach iced tea flavoured cordial and Frangelico in a small bowl.
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Arrange 1⁄3 of the biscuits in the base of a 3L glass trifle bowl. Drizzle with 1⁄3 of the peach cordial mixture. Spoon 1⁄2 of the cream cheese mixture on top and smooth surface. Drizzle with 1⁄2 of the caramel topping and dollop on 1⁄2 of the custard. Top with 1⁄3 of the peaches.
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Repeat Step 4, layering biscuits, peach cordial mixture, cream cheese mixture, caramel, custard and peaches, finishing with biscuits and cordial mixture.
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Top with whipped cream and arrange remaining peaches on top. Drizzle with extra caramel topping and decorate with toffee web. Serve immediately.