Name: Peaches and cream cheesecake trifle recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 1
Ingredients: 86.63 gm lemon juice; 322.50 gm caster sugar; 500g frozen raspberries; 20.00 ml dry apera (sherry); 750g cream cheese, softened; 112.50 gm icing sugar mixture; 20.00 ml finely grated orange rind; 42.00 gm orange juice; 600ml thickened cream; 2 x 400g jam sponge rolls; 3 yellow peaches; 250g fresh raspberries; 1/2 tsp vanilla bean paste; 125.00 ml flaked almonds; 3.40 gm maple syrup; 0.63 gm ground cinnamon

Peaches and cream cheesecake trifle recipe

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Prep Time:
60 minutes

Cook Time:
20 minutes

Total Time:
80 minutes

Elevate your cheesecake trifle with maple cinnamon almonds for a delightful crunch.

Ingredients:

86.63 gm lemon juice
322.50 gm caster sugar
500g frozen raspberries
20.00 ml dry apera (sherry)
750g cream cheese, softened
112.50 gm icing sugar mixture
20.00 ml finely grated orange rind
42.00 gm orange juice
2 x 400g jam sponge rolls
3 yellow peaches
250g fresh raspberries
1/2 tsp vanilla bean paste
125.00 ml flaked almonds
3.40 gm maple syrup
0.63 gm ground cinnamon

Instructions:

In a large microwave-safe glass bowl, combine lemon juice, caster sugar, and frozen raspberries. Microwave uncovered on HIGH (100%), stirring every minute, for 4 minutes or until the sugar has dissolved.
Microwave uncovered on HIGH, stirring halfway, for 12 minutes until slightly thickened. Strain through a fine sieve into a heatproof bowl, discard seeds, and cool for 30 minutes.
Prepare the Maple Cinnamon Almonds by toasting them in a frying pan over medium heat for 2 to 3 minutes. Then, add maple syrup and cinnamon, stirring continuously until the almonds are golden and toasted, about 1 minute. Transfer the almonds to a bowl and let them cool.
Set aside 1/3 cup of raspberry sauce, then mix the dry apera into the remaining sauce until well combined.
With an electric mixer, whip together cream cheese, powdered sugar, lemon zest, and lemon juice until fluffy. Pour in 1 cup of cream and beat until fully incorporated.
Slice each sponge roll into 2cm-thick slices. Slice the 2 peaches thinly. Set aside 1/4 cup fresh raspberries and 1 tablespoon almonds. Layer the sponge roll slices, peach slices, remaining raspberries, and almonds with dollops of cream cheese mixture and raspberry apera mixture in a 3-litre (12-cup-capacity) serving bowl.
Beat vanilla and remaining cream with an electric mixer until soft peaks form. Thinly slice the remaining peach. Alternate spoonfuls of cream mixture with peach slices, fresh raspberries, almonds, and raspberry sauce in layers over the trifle. Serve.

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