Chocolate, Mascarpone and Peach Trifle

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It was very dry and hot in the Bay Area last week and then all of a sudden the deep ocean fog kicked in and the temperature dropped drastically, or better to say dramatically. It feels a little cool, but summer is not over yet. It is perhaps the most comfortable part of summer now. I wanted to try a serious summer dessert using summer fruits — peaches and berries — plus chocolate creme for the chocolate lovers. This one will impress!

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Chocolate, Mascarpone and Peach Trifle

Serves 4

Ingredients
4 peaches or nectarines
8 ladyfinger cookies
4 teaspoons kirsch (cherry brandy)
1 cup whole milk
4 ounces dark chocolate, chopped
2 large egg yolks
1/2 cup mascarpone cream cheese
4 tablespoons granulated sugar
½ teaspoon vanilla extract
1 cup heavy cream
Blueberries and raspberries as garnish

Chill 4 individual glass cups or straight-sided wine glasses.

Drop the peaches or nectarines in 3-4 quarts boiling water in a saucepan or pot for 20-25 seconds, then immerse in a bowl of ice water. Wait 30 seconds and peel, cut in a half, remove the pit, and then slice about ½ inch sideways. Put in a bowl and set aside (keep chilled).

Place the chocolate in a medium mixing bowl. Heat the milk to very hot in a small saucepan and then pour over the chocolate. Wait one minute and stir well with whisk. Add egg yolks one at a time, then cover and chill.

Mix well the mascarpone cheese, 3 tablespoons sugar, ½ cup cream and vanilla extract in a small bowl, cover and chill.

Beat the remaining ½ cup cream with 1 tablespoon sugar until soft peaks form. Cover and chill.

Assembling:
When ready to serve, drop 2 tablespoons chocolate sauce at the bottom of each glass cup and then place 2 ladyfingers on top. Pour one teaspoon kirsch on the ladyfingers. Pour 2-3 tablespoons mascarpone mixture on top of that, then cover with ¼ of the peach/nectarine slices, and then distribute to each cup the remaining mascarpone mixture (about 2 tablespoons for each) on that. Top with remaining chocolate sauce and the whipped cream.

Decorate with fresh berries. Voila, magnifique!

Note: You may assemble the trifles a few hours before serving. Be sure to keep them covered and chilled.

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