Autumn Trifle


1 min read

Serving: 10
Cooking time: 45 min.

Pastry Cream:

  • 125g Anchor Chef's Classic Whipping Cream
  • 125g milk
  • 75g sugar (part 1)
  • 1 vanilla pod
  • 75g sugar (part 2)
  • 2 egg yolks
  • 1 egg
  • 12.5g cornstarch

Chocolate Sponge:

  • 75g egg yolks
  • 190g eggs
  • 12g invert sugar
  • 170g sugar (A)
  • 110g egg whites
  • 40g sugar (B)
  • 95g T55 flour
  • 20g cacoa powder

Peach Compote:

  • 200g fresh peaches (diced in small cubes)
  • 22g peach puree
  • 55g sugar
  • 5g pectin

Mango Syrup:

  • 50g sugar
  • 25g mango puree
  • 40g water
  • 1/2 lemon zest
  • 1-2 vanilla pods

Anchor Chef's Classic Whipping Cream:

  • 400g Anchor Chef's Classic Whipping Cream

English Shortbread:

  • 75g egg yolks
  • 40g castor sugar
  • 1g salt
  • 60g strong flour
  • 2g baking powder
  • 45g butter

Pastry Cream:

  • In a cooking pot, bring the cream, milk, sugar (part 1) and the sliced vanilla pod and vanilla seeds to a boil, let simmer for approx. 10 minutes. 
  • Whisk the yolks and egg till light and fluffy.
  • In a separate bowl, mix the sugar (part 2) and the cornstarch, stir into the egg mixture. 
  • Pour the milk mixture (through a sift) into the egg mixture in a thin stream while mixing the egg - do not cook. 
  • Return the mixture to the cooking pot and slowly bring to a boil, stirring constantly to prevent curdling and scorching.
  • When the mixture thickens, remove from the heat, and stir in the butter.
  • Pour into a container, place a plastic wrap directly on the surface to prevent skin forming. 
  • Refrigerate before using.

Chocolate Sponge:

  • Whisk together the egg yolks, eggs, inverted sugar, and sugar (A). 
  • Whisk the egg whites and sugar (B) in a separate bowl of the mixer. 
  • Combine the two mixtures and add the sieved flour and cacoa powder. 
  • Spread onto a sheet of baking parchment and bake at 200°C for 8 minutes.

Peach Compote:

  • Mix the peach puree, sugar and pectin together, cook til 105°C. 
  • Let it cool and then add diced peaches.

Mango Syrup for Soaking:

  • Bring the mango puree, water, sugar, lemon zest and juice to a boil.

Anchor Chef's Classic Whipping Cream:

  • Whisk the Anchor Chef's Classic Whipping Cream till a firm peak. 

English Shortbread:

  • Combine all the ingredients.
  • Roll out to a thickness of 2.5mm and cut out an 10x2cm diameter rectangles.
  • Refrigerate.
  • Bake at 175°C for 8-9 minutes.


  • In a glass jar, make the following layers - first pipe in pastry cream.
  • Next place a disk of chocolate sponge. 
  • Top it with peach compote and drizzle with mango syrup.
  • Pipe some Anchor Chef's Classic Whipping Cream on top.


  • Decorate with some pastry cream, whipped cream, fresh peaches, chocolate garnish, mint, shortbread and crumble. 



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