Step 1

Whisk egg yolks and sugar together in a bowl until pale. Place a heavy-based saucepan over medium heat. Add cream and vanilla pod and seeds, bring to just below boiling pont, then remove from heat.

Step 2

Soak gelatine leaves in cold water for 5 minutes. Gradually whisk hot cream mixture into yolk mixture, then return to the same pan over medium-low heat. Stir gently but continuously, reaching the base and corners, for 6-7 minutes until custard is 75°C on a sugar thermometer or until thick enough to coat the back of a spoon.

Step 3

Squeeze water from gelatine and stir into mixture. Remove from heat and strain through a fine sieve into a bowl, discarding vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin forming and cool completely in the fridge.

Step 4

For the jelly, place sugar in a saucepan with 1 cup (250ml) water over medium heat and bring to a simmer, stirring until sugar has dissolved. Soften gelatine in cold water for 5 minutes. Squeeze water from gelatine and add to the syrup, stirring to combine. Stir in rosé, then pour into the base of a 6 cup trifle dish. Top with sliced peach and chill for 6 hours or overnight until firm.

Step 5

For the peach jam, place all ingredients except the butter in a small saucepan over medium heat. Cook, stirring occasionally, for 10 minutes, then remove 100ml of syrup and reserve and cool. Add butter to remaining syrup and cook, stirring occasionally, for a further 10 minutes or until thick and jammy. Set aside to cool completely.

Step 6

Place half the sponge over jelly. Add jam and top with second sponge, then spoon custard over sponge. Top with peach wedges. Drizzle with syrup to serve.