Peach and cherry trifle with vanilla pound cake

Preheat the oven to 350.

Sift the flour, baking powder, baking soda and salt together in a medium bowl, then mix in the granulated sugar.

In a large bowl whisk the room-temperature eggs, melted butter, milk and vanilla bean paste; no cold ingredients.

Gently fold wet and dry together with a spatula without overmixing, which would make the cake dense and gummy; scrape the bowl for lumps of flour.

Pour into a 9 by 13 inch pan sprayed with baking spray and bake 35 to 40 minutes, until golden, a skewer in the centre tests done and the middle springs back.

Toss the cherries with 3 tbsp Lillet, the juice of half an orange and 1 tbsp sugar; let them release their juice and keep all of it.

Heat a grill to about 400 or a grill pan to medium high, until water sizzles. Brush the peaches with butter and grill on a flat cut side about four minutes, then turn to the other cut side.

Cool the peaches a little, slice them, and toss with 1 tbsp sugar, 3 tbsp Lillet and 3 tbsp orange juice; keep the grill-marked pieces and a few of the nicest slices for the glass and the top.

Chill the bowl and whisk in the freezer 10 minutes. Whip the cold cream with the sugar and vanilla bean paste until almost ready, then finish by hand to soft peaks so it does not turn to butter.

Stir in an equal amount of yogurt with a spatula for a lighter, tangier cream.

Cut the cooled cake into one-inch cubes.

Spread about a cup and a half of the cream mixture in the bottom of the trifle dish without marking the sides; pack cake cubes close on top and drench with Lillet.

Spoon a little less than half the peaches over, grill marks pressed against the glass, with more peach juice and Lillet; then about half the cherries and their juice.

Repeat the layers of cream, cake and fruit, finish with the remaining cream, and garnish with the reserved peach pieces, cherries and violas.

Serve within the day; it keeps up to six hours but should not be assembled the night before.