Olive Magazine
Peach and raspberry trifle in individual pots

Peach and raspberry trifle

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 6-8

Peaches and raspberries make the best fruit trifles. Shop bought cake makes this classic summer pud so easy and individual desserts always look good

Nutrition:
NutrientUnit
kcal527
fat35.2g
carbs39.4g
fibre2.3g
protein4.7g
salt0.4g
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Try this peach and raspberry trifle, then check out our classic raspberry trifle, chocolate trifle and strawberry trifle.

Ingredients

  • 4 peaches, 1 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

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.

Check out more of our best trifle recipes

Gingerbread Trifle Recipe with Caramel
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