Peach and raspberry trifle
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6-8
Skip to ingredients
- 4 peaches1 cut into wedges and the rest chopped
- 200g raspberries
- 100ml rum
- 200ml peach juice
- 1 madeira cake
- 2-3 tbsp seedless raspberry jam
- 250g mascarpone
- 4 tbsp lemon curd
- 300ml double cream
Nutrition: per serving
- kcal527
- fat35.2g
- carbs39.4g
- fibre2.3g
- protein4.7g
- salt0.4g
Method
step 1
Mix the chopped peaches with the raspberries, rum and peach juice. Cut the cake into slices and make sandwiches with the jam, cut these into fingers or cubes. Divide the cake cubes between 6 or 8 small glasses and spoon some fruit mixture into each, letting the juice soak into the sponge.
step 2
Beat the mascarpone and lemon curd together. Whip the cream to soft peaks. Fold half of the cream into the mascarpone mix and spoon some onto the fruit. Whip the cream a little more and finish the trifles with a spoonful of cream and the remaining peach wedges.
