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Peach Trifle
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Peach Trifle

Everyone loves a trifle at Christmas, so we’ve created this modern version combining all our favourite ingredients.

Makes 8–10
Prep Time 20 minutes
Easy As
Ingredients
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.

Method
Step 1
Mix the mascarpone and custard together.
Step 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.
Step 3
Top with the remaining peaches, the raspberries and toasted hazelnuts.
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.
Switch It Up
Make individual trifles in small glasses or jars.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 g mascarpone
600 ml 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
125 g punnet raspberries
¼ cup hazelnuts, toasted* and chopped
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