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