Prep
0-15 mins
Cook
0 MIN
Ingredients
250 g
Mascarpone
600 ml
Custard
1
Trifle sponge cake, cut into pieces
1/2 cup
Limoncello liqueur, brandy or sherry
2
410g cans Wattie's peaches sliced in clear fruit juice, drained
125 g
Punnet raspberries
1/4 cup
Hazelnuts, toasted and chopped
Instructions
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.
Step 3
Repeat the layers, finishing with the mascarpone custard. Cover with plastic wrap and refrigerate for 2-3 hours for the flavours to blend.
Step 4
Top with the remaining peaches, the raspberries and toasted hazelnuts.