Peach & Raspberry Trifle
An easy summer dessert for when your friends and family are over!
Ingredients
- 250g mascarpone
- 600ml custard
- 1 trifle sponge cake, cut into pieces
- ½ cup limoncello liqueur, brandy or sherry
- 2 x 410g cans Wattie’s Peaches Sliced in Clear Fruit Juice, drained
- 125g punnet raspberries
- ¼ cup toasted hazelnuts, chopped
Method
- Combine the mascarpone and custard.
- 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 Peach Slices and half of the mascarpone custard.
- Repeat the layers, finishing with the mascarpone custard.
- Cover with plastic wrap and refrigerate for 2 to 3 hours for the flavours to blend.
- Top with the remaining peaches, the raspberries and the toasted hazelnuts.
