Trifli — the Danish take on trifle — is a classic you can never go wrong with. Here it is served with marinated peaches, fresh raspberries and a nut crumble. Very easy to make, and lovely all summer long, or for as long as peach season is with us.
I have marinated the peaches with a splash of rum, which goes beautifully with the vanilla, but it can easily be left out.
The peaches can be made several days ahead; they keep well in the fridge in a scalded (sterilised) preserving jar, rinsed with Atamon (a Danish preserving solution) if you like.
Danish trifle (trifli) with marinated peaches, raspberries and crumble
Recipe for Danish trifle (trifli) — a fresh summer dessert with marinated peaches, raspberries, vanilla råcreme (a light Danish cream of whipped cream and egg yolks) and nut crumble.
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Ingredients
Råcreme (vanilla cream)
- 4 pasteurised egg yolks
- 250 ml whipping cream (38% fat)
- 60 g caster sugar
- 1/2 vanilla pod or 1-1 ½ tsp vanilla sugar
Marinated peaches
- 4 peaches
- 300 ml water
- 100 g caster sugar
- 1/2-1 vanilla pod depending on size
Nut crumble
- 80 g rolled oats
- 60 g hazelnuts and/or almonds, roughly chopped
- 30 g butter
- 2 tbsp honey
- 1/2 tsp vanilla sugar
- 1 pinch salt
To serve
- Fresh raspberries
- Mint or lemon balm
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Method
Marinated peaches
- Halve the peaches, remove the stones and cut them into wedges.
- Scrape the seeds out of the vanilla pod and mix them with a little of the sugar.
- Put the water, sugar, vanilla seeds and the vanilla pod in a saucepan and bring to the boil. Let it boil until the sugar has dissolved.
- Add the peach wedges to the syrup, bring back to the boil for about a minute and turn off the heat.
- Now add the rum, if you want it in your marinated peaches.
- Pour the peaches and syrup into a scalded (sterilised) preserving jar, put in the fridge and let them cool completely.
Nut crumble
- Melt the butter in a frying pan and add the oats, chopped nuts, vanilla sugar, honey and a pinch of salt.
- Toast the crumble over a medium heat until crisp and golden, about 8 minutes. Stir regularly so it doesn’t catch and burn.
- Spread the crumble out on a sheet of baking parchment and leave to cool.
Råcreme (vanilla cream)
- Whip the cream to soft peaks. It must not be over-whipped; it should be soft and smooth.
- Scrape the seeds out of the vanilla pod and mix them with a little of the sugar.
- In another bowl, whisk the egg yolks and sugar until pale, thick and fluffy; all the sugar should be dissolved.
- Fold the whipped cream into the egg mixture, stirring gently so it keeps its airy texture. Chill until ready to serve.
- Arrange the cooled peach wedges in pretty serving glasses, scatter with fresh raspberries, and top with råcreme and crumble.
Nutrition
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