MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tipsy Peach And Gingerbread Trifle
 Categories: Alcohol, Desserts
      Yield: 8 Servings
 
    1/4 c  Caster sugar
      5 lg Peaches; pitted,
           - cut into wedges
      8 oz Cream cheese (250 g);
           - chopped, softened
    1/2 c  Icing sugar mixture
  2 1/2 c  Thickened cream (600 ml)
    1/4 c  Peach iced tea
           Favourite cordial
      1 tb Frangelico
           - (hazelnut liqueur)
 10 1/2 oz Pfeffernusse biscuits
           - (300 g); roughly broken
    3/4 c  Caramel topping
 31 3/4 oz Double thick vanilla
           - custard (900 g)
  2 1/2 c  Additional thickened cream
           - (600 ml); whipped
    1/4 c  Additional caramel topping;
           - to drizzle
           Toffee web; to decorate

MMMMM-------------------------TOFFEE WEB------------------------------
      1 c  Caster sugar
      2 tb Water
 
  Preparation time: 15 minutes
  Cooking time: 10 minutes
  
  Toffee Web:
  
  Put 1 cup caster sugar and 2 tb water in a small saucepan over a high
  heat. Stir until sugar is wet. Cook for 5 minutes or until amber.
  
  Plunge into a bowl of iced water.
  
  Dip a wooden spoon into toffee; when it runs off the spoon and doesn't
  drip, drizzle toffee on a sheet of baking paper in parallel lines,
  crisscross, circles, or your own shape. Set aside for 5 minutes to
  allow toffee to set, then remove from paper.
  
  Trifle:
  
  Heat a chargrill pan over a high heat. Put caster sugar on a dinner
  plate. Press cut sides of peaches in sugar to coat. Cook peach wedges
  in batches, cut side down, for 5 seconds each side or until golden.
  Set aside on an oven or plastic tray to cool.
  
  Meanwhile, put cream cheese and icing sugar mixture in the bowl of an
  electric mixer and beat on medium speed, using paddle attachment, for
  3 minutes or until smooth. Add cream and beat with whisk attachment
  on medium speed, scraping down the sides of the bowl after 2 minutes,
  for 4 minutes or until smooth and thick.
  
  Combine peach iced tea flavoured cordial and Frangelico in a small
  bowl.
  
  Arrange 1/3rd of the biscuits in the base of a 3 qt (3 L) glass trifle
  bowl. Drizzle with 1/3rd of the peach cordial mixture. Spoon 1/2 of
  the cream cheese mixture on top and smooth surface. Drizzle with 1/2
  of the caramel topping and dollop on 1/2 of the custard. Top with
  1/3rd of the peaches.
  
  Repeat previous step, layering biscuits, peach cordial mixture, cream
  cheese mixture, caramel, custard, and peaches, finishing with
  biscuits and cordial mixture.
  
  Top with whipped cream and arrange remaining peaches on top. Drizzle
  with extra caramel topping and decorate with toffee web. Serve
  immediately.
  
  Recipe by Better Homes & Gardens, Jan 2016
 
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