Peach & lemon trifle
- 150ml limoncello (or sweet sherry)
- 100ml grape juice
- 115g sponge fingers
- 4 ripe peaches (or nectarines)
- 250g mascarpone
- 25g caster sugar
- 300ml double cream
- 2 passion fruit
Pour the limoncello and grape juice into a shallow dish. Dip the sponge fingers into the mixture and put in 4-6 serving glasses. Stone and slice the peaches and arrange the slices over the sponge fingers.
Beat together the mascarpone and sugar in a large bowl. Lightly whip the cream and mix with the mascarpone. Spoon over the fruit. Chill in the fridge for 2 hours.
Halve the passion fruit and scoop the pulp and seeds over the trifles.
Please drink responsibly. For the facts, visit drinkaware.co.uk.