Trifle with madeleines, lemon curd and peaches

Step 1

For lemon curd, whisk eggs, egg yolk and sugar in a bowl to just combine. Add lemon zest and juice and whisk to combine. Place bowl over a saucepan of barely simmering water (don't let bowl touch water), and cook, whisking every minute, until curd is the consistency of thick whipped cream (12-16 minutes) Remove from heat and cool until just tepid. Add butter, a little at a time, whisking to incorporate between additions. Cover directly with plastic wrap and refrigerate to set (4 hours).

Step 2

For madeleines, grease a 12-hole large madeleine tin and dust with flour, shaking out excess. Heat butter, honey, lemon zest and vanilla extract in a small saucepan over low heat until butter melts. Cool. Meanwhile, gently whisk eggs, sugar and a pinch of salt in a bowl, sift in flour and baking powder, and continue to whisk gently until a smooth batter. Add cooled butter mixture and stir to combine well. Refrigerate batter for 2 hours to rest.

Step 3

For roasted peaches, preheat oven to 180°C. Place peaches cut-side up on a large baking tray and drizzle with orange juice. Combine sugar and vanilla, then sprinkle over fruit. Roast peaches, turning halfway, until softened (30-35 minutes). Remove from oven, cool briefly, then when cool enough to handle, peel (discard skins).

Step 4

Increase oven to 190°C. Fill madeleine moulds to 5mm from the top, reserving remaining batter for another batch. Bake until tops have formed humps and spring back when pressed lightly (9-10 minutes). Remove from oven and immediately turn out onto a wire rack. Cool tray, then grease and flour as before, and bake another batch with remaining batter (there'll be enough for about 6).

Step 5

To assemble trifle, whisk ricotta until smooth, then fold in whipped cream and cooled lemon curd. Combine rum and milk in a bowl, add madeleines and turn briefly to soak. Place 6 madeleines in the base of a 3.5-litre glass trifle bowl, spoon over a quarter of the lemon-curd cream, place 4 peach halves on top and drizzle with a third of the peach syrup. Repeat layering, finishing with a layer of cream. Top with candied fruit and flowers. Trifle can be served the day it's made, or refrigerated overnight for flavours to meld.