adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

White peach and raspberry trifle
0 Likes
Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
Prepare these scrumptious fruit trifles the night before to let the biscuits soak up the rich Amaretto flavor.
Ingredients:
  • 5 white peaches
  • Lemon juice, to brush
  • 300ml thickened cream
  • 12.00 gm icing sugar
  • 250g mascarpone
  • 200ml fresh orange juice
  • 150ml Amaretto
  • 250g sponge finger biscuits (savoiardi), cut into thirds
  • 150g fresh raspberries
  • Toasted flaked almonds, to decorate
Instructions:
  • Score each peach from top to bottom and place in a saucepan or heatproof bowl. Pour boiling water over the peaches and let sit for 2 minutes. Using a slotted spoon, transfer peaches to a bowl of cold water. Gently peel off the skin (repeating if necessary). Brush with lemon juice.
  • Whip the cream and icing sugar together until soft peaks form using an electric beater. Gently fold in the mascarpone and 1 tablespoon of Amaretto.
  • Mix the orange juice and the remaining Amaretto in a bowl. Halve the peaches, remove the stone, and slice them.
  • 1. Dip biscuits in the Amaretto mixture and layer them at the bottom of 4 x 400ml serving dishes. 2. Add cream mixture, peaches, and raspberries on top in layers. 3. Repeat layering and finish by scattering flaked almonds on top. 4. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Similar Recipes