To make almond sponge, take a Swiss roll pan and line it with parchment. Preheat your oven at 190C.
Add eggs, almond extract and sugar to a bowl and place it over warm simmering water. Beat the contents until they look thick mousse like and tripled in volume. Remove from water and beat it cools down.
In this gently fold in the almond meal and pour this batter into prepared baking tray.
Bake for 25-30 minutes or till the top turns light golden brown.
In the meantime, spread a clean kitchen towel, bigger than size of the baking tray and evenly sift sugar over it.
When the roll is baked (if it looks uneven, don’t worry), gently and carefully flip it immediately onto sugar sifted towel. Carefully peel off the parchment. If required trim the edges and leave this to cool completely. Divide into two for
To make GF Blueberry Yogurt Trifle, to a large bowl add peaches, plums, balsamic vinegar, vanilla beans and brown sugar and toss well. Bake this for 30 minutes or till soft and aromatic on 170C.
Leave to cool and chill till use. Remove vanilla beans and stir in chiffonade mint leaves.
Take serving glasses and add start to layer trifle.
Base it up with sponge bits. Next add in half of fruit filling with juices. Spread evenly. Repeat layers depending on size of the glass you took.
Top with blueberry yogurt and spread over spoonful of fruit filling. Garnish with fresh mint leaves and sprinkle some almond flakes.
GF Mango/Aam Doi Yogurt Trifle: Taste mango, if it is sweet add in basil leaves and leave it in fridge to macerate for 30 minutes. If the mango is not sweet then add tablespoon or so sugar.
Start to layer as above and add mango yogurt first and then top it with fresh mango. Garnish with fresh mint and sprinkle almond flakes.
Leave this in fridge to chill and flavours to mature for about an hour before serving.