Profiterole Trifle

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place 1 cup water, butter and sugar into a medium saucepan over medium heat. Stir until the butter has melted and mixture just comes to the boil.

Add the flour all at once, and stir really well until combined. Continue to stir over low heat for 2-3 minutes until mixture forms a ball and comes cleanly away from the side of the pan. Remove from heat and cool for 5 minutes. Transfer to the bowl of a mixer. Add 1 egg and beat well until combined. Add remaining eggs, one at a time, beating well until thick, glossy and smooth.

Using 2 dessert spoons, dollop mixture onto the trays leaving space in between. Smooth any peaks with a wet fingertip. Flick a little water onto the tray to create steam during cooking. Bake for 30 minutes until well puffed. Remove from oven and, using the tip of a small knife, make a hole in the side of each profiterole to allow steam to escape. Turn off oven and return profiteroles to oven for 15 minutes to dry out. Transfer to a wire rack and cool completely.

Fit a piping bag with a 0.5cm plain nozzle. Fill with custard. Pipe custard into each profiterole and set aside.

Beat the cream until thick. Fold through lemon curd and any leftover custard. Spoon some of the cream mixture into the base of a 12-cup trifle dish and top with a layer of profiteroles, peaches or nectarines and berries. Repeat the layers.