All Recipes

Peach trifle

Prep

3 HRS

Total

3 HRS

Servings

10 Servings

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

Step 1

Mix the mascarpone and custard together.

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.

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.

Step 4

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

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