Amaretto Peach Trifle with Mascarpone Cream & Amaretti
If you’re looking for a dessert that’s both indulgent and effortless, this Amaretto Peach Trifle with Mascarpone Cream & Amaretti is it. With layers of juicy, Amaretto-infused peaches, airy mascarpone cream, and the delightful crunch of Amaretti biscuits, this trifle is a delicious combination of flavours and textures.
The secret lies in the balance: rich mascarpone lightened with whipped cream, sweet peaches poached to perfection, and the almond undertones from Amaretto and biscuits tying everything together. Make it ahead for stress-free entertaining or whip it up as an impromptu treat.
This recipe is perfect for showcasing summer peaches, but feel free to swap them with nectarines or even poached pears when peaches aren’t in season. Make it your own, and enjoy this easy dessert
How to make the Mascarpone cream and layering
To make the creamy layer, beat 1 cup of cream (250ml) until it is thick. Using the same whisk / electric beater, lightly whip 250gm Marscapone to loosen it up. Fold the whipped cream into the whipped Marscapone adding 2 tablespoons of icing sugar and 2 tablespoons of Amaretto.
Lightly crumble about 100 – 150 gms of Amaretti biscuits and then layer the desserts as follows:
Cream + crumbs + peach slices with a drizzle of the sauce. Repeat this ending with a cream layer. Drizzle over the last bit of the Amaretti sauce and sprinkle over a few toasted almond slices.
I promise you will love me after eating this. I promise that your guests will go mad.
Storage Instructions
- Store any leftover trifles in the refrigerator, covered with plastic wrap or in airtight containers, for up to 2 days.
- Note that the biscuits will soften over time, so it’s best to assemble them just before serving if you prefer a crunchier texture.
This recipe is perfect for showcasing summer peaches, but feel free to swap them with nectarines or even poached pears when peaches aren’t in season. Make it your own, and enjoy every decadent bite.
A few other peach recipes you might like:
A delicious peach crumble with cinnamon
Easy French toast with cream cheese, peaches and honey
Easy-baked peaches with yoghurt
More Dessert Recipes
Try a few of my delicious dessert recipes
This recipe makes 2 large or 4 smaller ones. You can add an extra 2 peaches if you are wanting to serve 4.
Amaretto Peach Trifle with Mascarpone Cream & Amaretti
Ingredients
For the Poached Peaches:
- 4 – 6 ripe peaches halved (peel if desired)
- ½ cup 120 ml Amaretto liqueur (plus extra if desired)
- 80 ml water
For the Mascarpone Cream:
- 1 cup 250 ml heavy cream
- 250 grams mascarpone cheese
- 2 tbsp icing sugar
- 2 tbsp Amaretto liqueur
For the Layers:
- 150 grams Amaretti biscuits lightly crumbled
- Toasted almond slices optional, for garnish
Instructions
Step 1: Poach the Peaches
- In a medium pot, combine the Amaretto and water. Add the halved peaches.
- Cover with a lid and simmer over medium heat for 8-10 minutes, or until the peaches soften but still hold their shape (this can vary depending on how ripe your peaches are)
- Allow the peaches to cool in the syrup. Slice the peaches and toss them in the syrup to coat evenly.
Step 2: Make the Mascarpone Cream
- Whip the heavy cream until it forms stiff peaks.
- In a separate bowl, lightly beat the mascarpone cheese to loosen its texture.
- Fold the whipped cream into the mascarpone. Add the icing sugar and Amaretto liqueur, mixing gently until smooth and fluffy.
Step 3: Assemble the Trifles in a glass as follows:
- A generous spoonful of the mascarpone cream
- A layer of crumbled Amaretti biscuits
- Sliced peaches with a drizzle of the syrup
- Repeat the layers, finishing with a layer of mascarpone cream on top.
- Drizzle any remaining syrup over the top layer and garnish with toasted almond slices if desired.
Step 4: Chill and Serve
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Notes
Storage Instructions
- Store any leftover trifles in the refrigerator, covered with plastic wrap or in airtight containers, for up to 2 days.
- Note that the biscuits will soften over time, so it’s best to assemble just before serving if you prefer a crunchier texture.
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What a fantastically yummy recipe to push me into the New Year. Marscarpone is truly yummy.
Thanks Shante, I hope you make it while peaches are in season 🙂
What a gorgeous and creamy delight!
Happy 2012!
OMG that looks flippin awesome….just my kind of desert. Will have to wait until after my two week detox tho… 🙂
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
I am exactly the kind of person that this dessert was made for! Divine
Please let me know where i can buy smoked red pepper flakes – i see you use it in quite a few receipes and i would love to have some.
What a wonderful dessert! Thank you for sharing.
Thanks Bradford, glad you like 🙂
Truly gorgeous just tried it out on my mum! I lost the picture off my lap top and made the mistake of adding the crumbs
to the creamy mixture but it still tasted yummy, will present it better for my dinner party. Thankyou.
Hi jean, glad you enjoyed and thanks for stopping by to let me know.
Sam
Hi Sam.
Where can I purchase Amaretto and Amaretti biscuits? Im in Durban.. And does it contain alcohol?
Thanks 🙂
Hi Leila. you should be able to find Amaretto at any large and good liquor store. Yes it does contain alcohol as its a liqueur. Amaretti biscuits will be found in an Italian deli or big spar.
How many does it make please?
Hi Mel – around 4 – 6 depending on the size of the serving dishes.
There are no fresh peaches in the tropics, can I use canned ones?
Hi Brenda, tinned peaches will work. I love tinned peaches