Peaches 'n'cream Trifle
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
- 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)
directions
- Drain peaches, reserving 1/2 cup of the juice.
- 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.
- Arrange the sliced peaches over the cake.
- Using electric beaters, beat cream until soft peaks form. Add marscapone and beat until just combined. Spread mixture over peaches.
- Refrigerate for 1 hour to allow flavours to develop.
- Sprinkle with almonds just before serving.
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