Tutu Trifle
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1/2 packet sponge finger biscuits
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150ml limoncello (best quality)
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500ml vanilla yogurt
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3 tablespoons icing sugar plus extra for dusting
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1-2 cups vanilla custard
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600ml cream
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2-3 white nectarines
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1/2 punnet blueberries
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Meringues
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Gold leaf to decorate (optional)
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8-10 sheets of Vietnamese rice paper
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Oil for deep frying
Buyer's tip: edible gold leaf can be found at specialist kitchenware stores as well as art shops (although the latter in larger quantities).
Step 1 - Firstly, measure how large your trifle bowl is-mine had a 12 cup capacity so ensure that you have roughly enough filling for the bowl. Line the bowl with the sponge finger biscuits and drizzle the limoncello over them. If you are using gold leaf, place it around the bowl now-it should stick to the glass just fine in very small pieces.
Step 2 - Then layer some vanilla yogurt and then slice up the nectarines into thin pieces and spread them over the yogurt. Top with meringues-stand them on their sides to create a layer (or you can lay them down flat, there are no real rules when it comes to trifles). Top with a layer of whipped cream and smooth this over and ensure that it is flat and that the cream goes to the edges for the blueberries.
Step 3 - Add some blueberries around the edge and then fill the centre with vanilla custard. Top with more sliced white nectarines and blueberries. Place in the fridge to allow the sponge fingers to absorb the liqueur.
Step 4 - Meanwhile, deep fry the rice paper rounds. Heat up about an inch worth of oil into a large frying pan and heat to 180C/350F-they won't puff up until they reach that temperature (trust me, I slipped one in and it just went crispy and translucent). With tongs add each sheet of rice paper individually and they will crisp up within seconds. Place paper towels between each one and repeat until you have about 6-8 good, puffed up sheets. Some of them curl over so just have a few more ready just in case. Place on top of the trifle and you can also sprinkle icing sugar between each one and on top. They're more for decoration as they don't have a lot of taste.