Discover a fun new way to enjoy a delicious summer dessert with our step-by-step barbecue trifle.
Mix together equal quantities of lighter mascarpone and ready-made custard and chill.
Halve and stone some nectarines or peaches. Very lightly brush with sunflower oil and barbecue for 4-8 minutes until nicely marked and heated through. Allow to cool a little then cut into bite-sized pieces.
Cut madeira cake into thick slices and barbecue for about 2 minutes until marked on each side. Allow to cool a little, and then cut into cubes.
Put the cubes of cake in the base of glasses. Sprinkle over a little fruit juice, orange liqueur or sweet wine – about 1 tbsp per glass. Top with the fruit, and then cover with the custard mixture.
Sprinkle with toasted flaked almonds and serve immediately.
Tip: Swap the stone fruit for pineapple and cut into 1cm (1/2 in) slices before cooking on the barbecue; use ginger cake instead of Madeira, with a splash of rum, and finish with a sprinkle of dark brown sugar instead of the almonds.
Here is everything you need to make this summer dessert. Be sure to note down the ingredients or take a screenshot before heading to the shops.
Lighter mascarponeReady made custardNectarines or peachesSunflower oilMadeira cakeFruit juice or sweet wineToasted flaked almonds
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