• 250g mascarpone
  • 600ml custard
  • 1 trifle sponge cake, cut into pieces
  • ½ cup limoncello liqueur, brandy or sherry
  • 2 x 410g cans Wattie's Peaches Sliced in Clear Fruit Juice, drained
  • 125g punnet raspberries
  • ¼ cup hazelnuts, toasted* and chopped
  1. Mix the mascarpone and custard together.
  2. Place half of the sponge pieces into the base of a large serving bowl. Drizzle over ¼ cup limoncello, brandy or sherry. Cover with one-third of the drained Wattie's Peaches and half of the mascarpone custard. Repeat the layers, finishing with the mascarpone custard. Cover with plastic wrap and refrigerate for 2–3 hours for the flavours to blend.
  3. Top with the remaining peaches, the raspberries and toasted hazelnuts.

Top Tips

  • *To toast the hazelnuts – preheat the oven to 200°C (fan assisted). Place the hazelnuts on an oven tray in a single layer. Bake for approximately 5 minutes until toasted – being careful not to let them burn. Cool and rub off the skins and chop.

Swap it out

  • Replace alcohol with ½ cup fresh orange juice or use the juice from the canned Wattie’s Peaches.
  • Replace hazelnuts with toasted pistachios or slivered almond.

Switch it up

  • Make individual trifles in small glasses or jars.

Made With

Peaches Sliced in Clear Fruit Juice

Grown under the sun in Hawke’s Bay orchards and hand-picked, only the finest golden peaches are good enough to be chosen by Wattie’s.

Rate and Review

20 Ratings

Reviews (20)

Diane's Rating
Martha Te Puia's Rating
Peter's Review | Rating

just to give it a little zoom add a touch of rose water

Luana Marsh's Rating
Haerewa Ora's Review | Rating

peaches +sponge=yummmmm

Denise Reece's Rating
Nfou Auvaa's Rating
tara simmonds's Rating
Kiwa Kokiri-Taiaroa's Review | Rating

first time using mascapone in my trifle, the family a gave a thumbs up and so do I

Don Luong's Rating
Lauretta Ira Turner's Rating
Leonie Findlater's Rating
Leonie Findlater's Rating
Lynne Henderson's Review | Rating

It looks delicious....BUT....what can alcoholics use rather than alcohol to achieve a similar taste. EG: I could use fruit juice, but which one to create a similar experience and complement the other flavours? There are a LOT of us about who enjoy great food.

Tepou George's Rating
Evelynn Perenara's Rating
Jenny McClutchie's Rating
Cecilia tutai's Review | Rating

i enjoyed this this dish i used sherry wine , i drizzled a little on each layer , the hazelnut complements alot to be honest, the custard mascarpone worked well to hold th custard together so it wouldn't become runny after awhile in th fridge loved it though not too sweet just right all the elements worked together

Sijka Seizova Kujikis's Review | Rating

Lynne Henderson, I usually use the juice that was drained from the compote. You can put grated lemon zest in the juice too.

Johanna Roos's Rating