Almost Instant Peach Trifle

cook 10 mins
  • 175 g (6 oz) raspberry Swiss roll, sliced
  • 400 g (13 oz) can sliced peaches in juice, drained, juice reserved
  • 200 g (7 oz) mascarpone
  • 200 g (7 oz) ready-made custard
  • 2 tablespoons icing sugar
  • 150 ml (1/4 pint) double cream, whipped
  • 25 g (1 oz) chocolate, grated, to decorate
  • Use the Swiss roll slices to line the base of an attractive glass serving dish. Drizzle over 100 ml (3 1/2 fl oz) of the reserved juice, then scatter over the sliced peaches.
  • Beat the mascarpone with the custard and icing sugar, and spoon it over the fruit.
  • Spoon the whipped cream over the custard, and decorate with the grated chocolate.
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