Neil Perry’s mascarpone, peach and Sauternes trifle with almond praline

For almond praline, preheat oven to 150°C fan-forced. Spread almonds on an oven tray lined with baking paper. Roast until golden (15 minutes). Cool completely, then coarsely chop. Stir sugar, glucose and 60ml (¼ cup) water in a large saucepan over medium-high heat to dissolve the sugar, then cook, stirring until dark caramel forms (10-12 minutes). Remove from heat; stir through almonds. Pour over a lightly greased oven tray. Stand to cool. Break into pieces and pulse in a food processor until finely crushed. Store in an airtight container in the freezer until ready to serve.

Blanch peaches in a large saucepan of boiling water until skin splits (30 seconds). Refresh in iced water. Peel peaches, remove stones and coarsely dice.

For mascarpone cream, whisk cream until soft peaks form. Whisk egg yolks and half the sugar in an electric mixer on high-speed until pale and thick. Add mascarpone and beat on low until just combined. Fold cream through mascarpone mixture. Transfer to a large bowl. Whisk egg whites until foamy. Add the remaining sugar, a little at a time, until medium peaks form, then gently fold through mascarpone mixture.

To assemble, place Sauternes in a shallow dish. Dip savoiardi in Sauternes to soak. Arrange half in base of a 3-litre trifle bowl. Arrange half the peaches on top, then spoon over half the mascarpone cream. Repeat with remaining soaked savoiardi, peaches and mascarpone cream. Cover and refrigerate (at least 3 hours, preferably overnight).

Serve trifle scattered with almond praline and grated chocolate.