Name: Peach Trifle
Prep time: 20 min
Yield: Makes 8–10
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

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

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Makes 8–10

Prep Time 20 minutes

Easy

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: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

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.

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.