Italian Peach Melba Truffle
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mascarpone cheese (room temperature)
peach schnapps liquor
bag frozen peaches sliced and defrosted
1Whip the cream in mixing bowl until slightly thick
2Add the powder sugar and continue to mix.
3Next the vanilla and raspberry liquor.
4Add the mascarpone cheese and continue beating until thick and stiff peaks appear.
5Set aside and put raspberries in blender.
6Add peach schnapps. Blend until mixed.
7Begin assembling the triffle using 1 layer of ladyfingers
8Top this with raspberry mixture to cover cake
9Add the sliced peaches on top of the raspberry mixture
10Next spread 1/3 of the bowl of whipped cream over the peaches.
11Repeat the layers of cake, raspberries, peaches and filling two more times until bowl is full.
12At this point, cover with plastic wrap and refrigerate overnight.
13Garnish with peach half and a little raspberry sauce just before serving. Should be scooped into dish to serve and enjoy.