Autumn Trifle

Ingredients

Pastry Cream:

• 125g Anchor Chef's Classic Whipping Cream
• 125g milk
• 75g sugar (part 1)
• 1 vanilla pod
• 75g sugar (part 2)
• 2 egg yolks
• 1 egg
• 12.5g cornstarch

Chocolate Sponge:

• 75g egg yolks
• 190g eggs
• 12g invert sugar
• 170g sugar (A)
• 110g egg whites
• 40g sugar (B)
• 95g T55 flour
• 20g cacoa powder

Peach Compote:

• 200g fresh peaches (diced in small cubes)
• 22g peach puree
• 55g sugar
• 5g pectin

Mango Syrup:

• 50g sugar
• 25g mango puree
• 40g water
• 1/2 lemon zest
• 1-2 vanilla pods

Anchor Chef's Classic Whipping Cream:

• 400g Anchor Chef's Classic Whipping Cream

English Shortbread:

• 75g egg yolks
• 40g castor sugar
• 1g salt
• 60g strong flour
• 2g baking powder
• 45g butter

Method

Pastry Cream:

• In a cooking pot, bring the cream, milk, sugar (part 1) and the sliced vanilla pod and vanilla seeds to a boil, let simmer for approx. 10 minutes. 
• Whisk the yolks and egg till light and fluffy.
• In a separate bowl, mix the sugar (part 2) and the cornstarch, stir into the egg mixture. 
• Pour the milk mixture (through a sift) into the egg mixture in a thin stream while mixing the egg - do not cook. 
• Return the mixture to the cooking pot and slowly bring to a boil, stirring constantly to prevent curdling and scorching.
• When the mixture thickens, remove from the heat, and stir in the butter.
• Pour into a container, place a plastic wrap directly on the surface to prevent skin forming. 
• Refrigerate before using.

Chocolate Sponge:

• Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
• Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
• Combine the two mixtures and add the sieved flour and cacoa powder. 
• Spread onto a sheet of baking parchment and bake at 200°C for 8 minutes.

Peach Compote:

• Mix the peach puree, sugar and pectin together, cook til 105°C. 
• Let it cool and then add diced peaches.

Mango Syrup for Soaking:

• Bring the mango puree, water, sugar, lemon zest and juice to a boil.

Anchor Chef's Classic Whipping Cream:

• Whisk the Anchor Chef's Classic Whipping Cream till a firm peak. 

English Shortbread:

• Combine all the ingredients.
• Roll out to a thickness of 2.5mm and cut out an 10x2cm diameter rectangles.
• Refrigerate.
• Bake at 175°C for 8-9 minutes.

Assembly:

• In a glass jar, make the following layers - first pipe in pastry cream.
• Next place a disk of chocolate sponge. 
• Top it with peach compote and drizzle with mango syrup.
• Pipe some Anchor Chef's Classic Whipping Cream on top.

Decoration:

• Decorate with some pastry cream, whipped cream, fresh peaches, chocolate garnish, mint, shortbread and crumble.