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Peach and raspberry trifle

Peach and raspberry trifle

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20 mins + 0 mins
serving size icon
Serves 8-10


  • 250 g mascarpone
  • 600 ml custard
  • 1 trifle sponge cake, cut into pieces
  • 1/2 cup limoncello liqueur, brandy or sherry
  • 2 x 410g cans Wattie's Peaches Sliced in Clear Fruit Juice
  • 125 g punnet fresh raspberries
  • 1/4 cup toasted hazelnuts, chopped


1. Combine the mascarpone and custard.

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 Peach Slices and half of the mascarpone custard. Repeat the layers, finishing with the mascarpone. Cover with plastic wrap and refrigerate for 2 to 3 hours for the flavours to blend.

3. Top with the remaining peaches, the raspberries and the toasted hazelnuts.


Make individual trifles in small glasses or jars.

This recipe was sent in by Food in a Minute


Qty Price
Bouton Dor Mascarpone $6.00 ea
$6.00 ea
Anchor Custard Vanilla $4.30 ea
$4.30 ea
Instore Bakery Trifle Sponge Large $5.89 ea
$5.89 ea
Hansells Essence Brandy Flavoured
arrow icon exclamation icon Out of stock Out of stock
Wattie's Peaches Sliced Clear Juice $2.09 ea
$2.09 ea
Fresh Produce Raspberries
arrow icon exclamation icon Out of stock Out of stock
Tasti Hazelnuts $4.50 ea was $4.99
$4.50 ea was $4.99