Here is a deliciously sweet and seasonal recipe from the Italian restaurant, Enoteca turi: Peach trifle… perfect for the English summertime!

This pudding comprises 3 parts: Lemon sponge, peach compote and bergamot panna cotta which are layered in a jar (8x200ml preserve jar)

Lemon Sponge


1 whole lemon

20g melted butter

50 g ground almonds

40g caster sugar

2 eggs

Zest of 1 lime

10g cornflour

10ml limoncello


  1. Boil lemon in 2 litres of water for 1 hour
  2. Blend lemon in food processor and sieve through muslin
  3. Whisk eggs and sugar until foamy, fold in butter, limoncello, cornflour, ground almonds, lemon puree, lime zest and mix well
  4. Bake in greased baking dish for 20 mins at 160 degrees
  5. Leave to cool and cut into small rounds

Peach Compote


250g yellow peaches

80g sugar

Juice of 1 lemon


  1. Put sliced peaches and all other ingredients into a saucepan and simmer for 5 minutes
  2. Strain peaches and reduce remaining liquid to caramelise syrup
  3. Add this syrup back to the peaches

Bergamot Pannacotta


500ml double cream

100g caster sugar

1 vanilla pod

40ml bergamot liqueur

8g gelatine leaf


  1. Simmer double cream with sugar and vanilla for 3 mins
  2. Strain through a sieve into another saucepan and scrape out vanilla seeds and add to cream
  3. Add gelatine to cream and keep stirring until completely melted and emulsified
  4. Add bergamot liqueur, stir and let cool


  1. Take 8 x 200ml preserve jars
  2. Put a layer of sponge at the bottom 1cm (depth)
  3. Then add 1cm of peach compote
  4. Add panna cotta evenly in jar until just below rim. Close jar
  5. Leave in fridge to set
  6. Garnish with fresh peach slices