Step 1

To make peach jelly, soak gelatine in a bowl of cold water for 5 minutes to soften. Meanwhile, place schnapps, 1/3 cup (75g) sugar and 11/2 cups (375ml) water in a saucepan over medium heat and stir until sugar dissolves. Squeeze excess water from gelatine and add to schnapps, stirring until melted and combined. Remove from heat and cool to room temperature, then pour into a 3L (12-cup) trifle dish. Chill for 3 hours or until set. Scatter crushed shortbread over the jelly

Step 2

To make white chocolate cream, place egg yolks and remaining 1/2 cup (110g) sugar in a heatproof bowl and whisk until pale. Place bowl over a saucepan of simmering water (don’t let bowl touch water) and whisk until doubled in volume. Transfer to an electric mixer and whisk until cooled. Whisk in cream to soft peaks, then add mascarpone and vanilla, and whisk to stiff peaks. Fold in one-third chocolate to loosen, then fold through remainder. Dollop over shortbread. Chill until ready to serve.

Step 3

Meanwhile, for the syrup, place sugar, peach skins, vanilla and 1/2 cup (125ml) water in a pan over medium heat, stirring until sugar dissolves. Cook for 5 minutes or until slightly thickened, then strain, discarding skins. Cool completely.

Step 4

Arrange peach slices on top of trifle, then drizzle with syrup. Scatter with berries and flowers, if using, to serve.