All Recipes

Peach trifle

Prep

3 HRS

Total

3 HRS

Servings

10 Servings

Everyone loves a trifle at Christmas, so we’ve created this modern version combining all our favourite ingredients.

Ingredients

  • 250

    g

    Mascarpone

  • 600

    ml

    Custard

  • 1

    Trifle sponge cake, cut into pieces

  • 1/2

    cup

    Limoncello liqueur, brandy or sherry

  • 2

    X 410g cans Wattie's peaches sliced in clear fruit juice, drained

  • 125

    g

    Punnet raspberries

  • 1/4

    cup

    Hazelnuts, toasted* and chopped

Instructions

  1. Step 1

    Mix the mascarpone and custard together.

  2. Step 2

    Place half of the sponge pieces into the base of a large serving bowl. Drizzle over ¼ cup limoncello, brandy or sherry. Cover with one-third of the drained Wattie's Peaches and half of the mascarpone custard.

  3. Step 3

    Repeat the layers, finishing with the mascarpone custard. Cover with plastic wrap and refrigerate for 2-3 hours for the flavours to blend.

  4. Step 4

    Top with the remaining peaches, the raspberries and toasted hazelnuts.

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