Peach, Tea and Mascarpone Trifle

INGREDIENTS:

  • 250g mascarpone
  • 250ml / 1 cup yellow peach purée (from approximately 3 whole super ripe peeled peaches)
  • 1-2 Tbl of caster sugar (or to taste)
  • 30ml crème de peche or peach schnapps (or to taste)
  • 60ml cream, whipped to soft peaks
  • 3 ripe yellow peaches
  • 150g savoiardi biscuits (Italian sponge fingers available in 250g or 500g packs from the biscuit aisle)
  • 250ml / 1 cup brewed peach or French earl grey tea
  • 1/3 cup of crushed pistachios

METHOD:

  1. Mix the mascarpone, peach purée, 1 tablespoon of the sugar and peach liqueur until combined then gently fold in the cream. Taste and add more sugar if necessary (the amount you use will depend on the sweetness of the fruit). Cover and refrigerate. Meanwhile, cut your peaches in half, remove the stone then slice into thin wedges.
  2. Dip half of the savoiardi biscuits quickly into the tea then place them in a layer on the bottom of 6 individual glasses or ramekins (you’ll have to break up the sponge fingers to fit them in. But if you prefer you could leave them whole and layer it into one large serving dish).
  3. Divide half of the mascarpone mixture amongst the 6 glasses over the biscuit base then top with half of the fresh peach slices. Dip the last half of the biscuits into the tea then layer them over the peaches then spoon over half of the remaining mascarpone mixture. Top with the remaining peach slices then cover with the last of the mascarpone mixture. Garnish with crushed pistachios, cover with plastic wrap then refrigerate for at least a few hours or overnight for the flavours to develop.
  4. Serve chilled.
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