Peach and Raspberry Terrine With Mascarpone Drizzle

Submitted by Chef mariajane

"Here is a succulent fruit terrine that combines raspberries and peaches with mascarpone cheese and tender pound cake. A mascarpone drizzle is the finishing touch. Be sure to make the dessert in the morning...a fabulous end to dinner!!"

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 lb cake, sliced in thirds horizontally (390g)
• 3 cups europe's best raspberries, thawed
• 1⁄2 cup sugar, divided
• 1 (475 g) container mascarpone cheese, divided
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup europe's best sun ripe peach, thawed
• 3 tablespoons milk

directions

1. Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.
2. Combine raspberries and 1 Tbps. sugar in bowl.
3. In a separate bowl, mix 1 1/2 cup mascarpone cheese, milk and remaining sugar.
4. Arrange peaches in bottom of prepared pan. Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake. Continue layers ending with cake layer.
5. Wrap tightly with plastic wrap and chill at least 2 hours.
6. DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons milk. Add additional milk if necessary to achieve a liquid texture.
7. To serve, Invert terrine onto platter, and remove wrap. Slice and garnish with drizzle. Serve immediately.