Amaretto Peach Trifle with Mascarpone Cream & Amaretti
his easy Amaretto Peach Trifle with Mascarpone Cream & Amaretti features layers of peaches, almond liqueur, creamy mascarpone, and crunchy biscuits
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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.
Servings: 2