Ingredients
Serves 8-10
- 1 pack Savoiardi biscuits (sponge fingers)
- 700g sliced peaches in juice
- 700 fruit salad mix in juice
- 600mI thickened cream
- 250g mascarpone
- 1 tablespoon icing sugar
- 1 tablespoon vanilla extract
- 170g passionfruit pulp
Method
- First whip the cream with the sugar & vanilla. Add the mascarpone & whip gently being careful not to over whip, it should be soft and fluffy but still holding some shape.
- Drain your fruits & reserve both juices in one bowl, slice your peaches into thinner slices or dice them if you wish.
- Dip the sponge fingers on both sides into the juice and layer into a large dish. Spread half of the cream mix, top with fruit salad, repeat with dipped sponge fingers.
- Finish with a layer of cream & sliced peaches. Drizzle over some passionfruit pulp. Refrigerate for 4+ hours or for even better results overnight.
Notes
- My recipe above is enough for a pyrex sized tray (approx. 20x30cm) - To serve in a trifle bowl split the cream across 3 layers. Do the same with the sponge fingers, as trifle bowls are deeper & the layers need to be repeate
- This dessert can also be made in mini bowls or dessert cups & is a great dessert that can be made in advance
