Put 1 cup caster sugar and 2 tb water in a small saucepan over a high
heat. Stir until sugar is wet. Cook for 5 minutes or until amber.
Plunge into a bowl of iced water.
Dip a wooden spoon into toffee; when it runs off the spoon and doesn't
drip, drizzle toffee on a sheet of baking paper in parallel lines,
crisscross, circles, or your own shape. Set aside for 5 minutes to
allow toffee to set, then remove from paper.
Trifle:
Heat a chargrill pan over a high heat. Put caster sugar on a dinner
plate. Press cut sides of peaches in sugar to coat. Cook peach wedges
in batches, cut side down, for 5 seconds each side or until golden.
Set aside on an oven or plastic tray to cool.
Meanwhile, put cream cheese and icing sugar mixture in the bowl of an
electric mixer and beat on medium speed, using paddle attachment, for
3 minutes or until smooth. Add cream and beat with whisk attachment
on medium speed, scraping down the sides of the bowl after 2 minutes,
for 4 minutes or until smooth and thick.
Combine peach iced tea flavoured cordial and Frangelico in a small
bowl.
Arrange 1/3rd of the biscuits in the base of a 3 qt (3 L) glass trifle
bowl. Drizzle with 1/3rd of the peach cordial mixture. Spoon 1/2 of
the cream cheese mixture on top and smooth surface. Drizzle with 1/2
of the caramel topping and dollop on 1/2 of the custard. Top with
1/3rd of the peaches.
Repeat previous step, layering biscuits, peach cordial mixture, cream
cheese mixture, caramel, custard, and peaches, finishing with
biscuits and cordial mixture.
Top with whipped cream and arrange remaining peaches on top. Drizzle
with extra caramel topping and decorate with toffee web. Serve
immediately.
