Peaches 'n'cream Trifle

Be the first to review
READY IN: 20mins
Recipe by Rainette

A quick recipe using canned peaches. From the Quick Short Recipe cookbook.

Ingredients Nutrition

  • 1 day-old sponge cake, cut into cubes
  • 825 g peaches, canned sliced (1lb 13oz)
  • 60 ml marsala (1/4 cup)
  • 250 ml cream (1 cup)
  • 220 g mascarpone cheese (1 cup)
  • 25 g flaked almonds, toasted (1/4 cup)


  1. Drain peaches, reserving 1/2 cup of the juice.
  2. Combine the reserved juice with marsala. Place sponge cake cubes in an 8 cup (2 litre) dish and press down firmly. Drizzle with marsala mixture.
  3. Arrange the sliced peaches over the cake.
  4. Using electric beaters, beat cream until soft peaks form. Add marscapone and beat until just combined. Spread mixture over peaches.
  5. Refrigerate for 1 hour to allow flavours to develop.
  6. Sprinkle with almonds just before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a