Peach Melba Trifle

Ingredients:

Heavy Cream – 1/2 cup
Whole Milk Yogurt – 1 cup
White Sugar – 3 tablespoons
Vanilla Essence – 1/2 teaspoon
Cinnamon Powder – a pinch
Fresh Peaches – 6
Vanilla or Chocolate Cake – 10 to 12 slices (I used chocolate cake)
Lemon Juice – 2 teaspoons

For Cranberry Sauce:

Dried Cranberries – 1/4 cup
White Sugar – 2 tablespoons (adjust depending on the sweetness of cranberries)
Salt a pinch
Water – 1/2 cup + 2 tablespoons
Corn Flour – 1 teaspoon
Vanilla Essence – 1/2 teaspoon
Lemon Juice – 1 teaspoons

For Serving:

Stemmed glasses or bowl – 6

Method:

Preparing Cranberry Sauce:

1. Take cranberry, sugar, salt and 1/2 of water in a sauce pan. Cook on medium flame until the cranberries turn soft.
2. Meanwhile dilute corn flour in 2 tablespoons of water.
3. Pour the diluted corn flour into the cooking cranberry syrup. Stir continuosly to avoid any lumps. The syrup will start thickening.
4. Set the flame to low, add vanilla essence, mix well.
5. Now add lemon juice, mix well. Cook for a minute more. Turn off the heat.
6. Cool and refrigerate to chill the sauce, for about 3-4 hours.

Preparing and Assembling Triffle:

1. Peel peaches.
2. Cut 4 peaches into thin slices. Rub the slices with 2 teaspoons of lemon juice. Refrigerate the slices.
3. Whip the heavy cream until it forms peaks in a bowl.
4. In a separate bowl, whisk yogurt with sugar, vanilla essence and cinnamon powder thoroughly.
5. Chop the remaining two peaches and puree them. Keep aside.
6. Now add whipped cream and peach puree. Whisk well.
7. Now place the stemmed glasses or bowls on the platform.
8. Roughly chop the cake slices.
9. Divide half the portion of the cake slices among the 6 glasses.
10. Place 4-5 slices of peaches.
11. Top it with 3-4 tablespoons of yogurt mixture.
12. Now repeat the cake, peach slice and yogurt mixture layers.
13. Layer it with a few slices of peaches.
14. Top with 3 teaspoons of prepared cranberry sauce.
15. Refrigerate for 4-5 hours.
16. Serve chilled.