Creamy Peach Trifle Delight Recipe

Combine the dry ingredients in a bowl and set aside. Whisk the eggs with sugar and vanilla paste until they form a thick, pale foam, which should take about 7-10 minutes.

Meanwhile, bring the milk and butter to a **boil**. Gradually add the dry ingredients to the egg mixture while continuously mixing, followed by the hot milk-butter mixture in a thin stream. Mix thoroughly but avoid overmixing to prevent deflating the batter.

Pour the batter into a prepared baking pan and *bake* at 180°C (356°F) until done. Once cooled, cut the biscuit into small pieces or crumble it.

Bring the water and sugar to a gentle boil and let simmer for a minute. Add lemon juice, return to a **boil**, and then transfer the syrup to a suitable container to cool completely.

Mix 20 grams (0.5 ounce) of sugar with NH pectin and set aside. Add the remaining sugar to chopped peaches and cook on medium heat until the peaches are soft and the sugar has dissolved.

Blend the mixture into a smooth puree and return to low heat. Sprinkle in the pectin mixture while stirring constantly, and bring it to a *boil*. Remove from heat and pour into a convenient container to cool fully.

Ensure all ingredients are **cold** before starting. Combine them in a mixing bowl and whip into a thick cream. Be careful not to overbeat to prevent the cream from splitting.

In servings boxes, layer a bit of biscuit at the bottom and soak with the syrup.

Add a layer of cream on top, followed by a layer of peach confit. Cover with more biscuit, soak again, and finish with a *creamy* top.

Decorate as desired. This trifle can be stored in the refrigerator for up to 72 hours.