A Christmas favourite among so many households here in Australia is the trifle and this one has a delicious Greek spin. Melomakarona (Greek honey and walnut cookies) paired with peaches that add a delicious freshness, along with salted honey custard, and chantilly cream. It's the perfect celebration centerpiece!
If you need the recipe for my delicious Melomakarona before you start this trifle recipe, visit here https://www.maryskouzina.com.au/melomakarona-honey-and-walnut-biscuits/
MELOMAKARONA, SALTED HONEY CUSTARD & PEACH TRIFLE.
Mary PolitisA delicious Christmas centrepiece trifle with a Greek spin. Layers of Melomakarona crumb, combined with a salted honey custard, and fresh peaches, topped with whipped cream. It is the perfect summer celebration dessert.
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Servings 15 serves
Ingredients
Custard
- 1.2 L full cream milk
- 7 egg yolks
- 1 cup honey
- 1 tbsp vanilla bean paste
- 3/4 cup cornflour
- 1 tsp salt or more after you taste
Chantilly Cream
- 400 g thickened cream (heavy cream)
- 2 Tbsp powdered sugar
20 x Melomakarona
4 fresh peaches – diced
Honey
Instructions
- Combine egg yolks and cornflour in a bowl. Mix well to incorporate. In a saucepan, combine milk, honey, and salt. Heat ingredients, but do not boil. Once hot, ladle two – to three scoops of the milk and honey mixture into the egg yolks, whisking well between every addition. Pour the egg mixture back into the saucepan with the remaining milk and continuously whisk over medium heat until it thickens. Cool completely.
- In a trifle vase that is 20x14cm, add a layer of Melomakarona enough to make the layer 2cm high. Drizzle honey and mix it through the crumb, then press the crumb down slightly.
- Add the cooled custard (if it’s lumpy, you can use a blender to smooth it). Refrigerate for a few hours or overnight so the custard can set.
- Add a thin layer of Melomakarona crumb using approximately 3-4, followed by the diced peaches. Crumble another thin layer of Melomakarona over the peaches.
- Add Chantilly whipped cream to a piping bag and pipe the cream to finish. Decorate with walnuts, whole Melomakarona and fresh peach.
Notes
It is recommended that you prepare this trifle a day in advance to give the custard time to set before adding the layers on top.
Leftover egg whites can be stored in an airtight container for a few days.
Keyword Custard, dessert, Honey, icecream, peach, trifle