500g mascarpone cheese
11/2 cups Greek yoghurt
1 tsp vanilla bean paste
600ml thickened cream, whipped into soft peaks
11/2 cups hot water
1 Tbsp instant coffee granules
800g light fruitcake, cut into 4cm pieces
700g jar peach halves in juice, drained, juice reserved
Grated dark chocolate and chopped roasted hazelnuts, to serve
SALTED CARAMEL SAUCE
1 cup firmly packed brown sugar
3/4 cup thickened cream
125g unsalted butter, cubed
1 tsp sea-salt flakes
For salted caramel sauce, combine all ingredients in a medium saucepan on medium heat, stirring constantly until butter melts and sugar has dissolved. Set aside to cool.
Using an electric mixer, beat mascarpone on low speed until smooth. Gently fold in yoghurt and vanilla. Fold in whipped cream.
Combine hot water and coffee in a jug and stir until coffee is dissolved. Put fruit cake in a large bowl. Drizzle with coffee, gently toss to coat and set aside for 10 minutes.
Arrange 1/3 of the fruit cake in the base of a 3L-capacity trifle bowl. Top with 1/3 of the peaches and drizzle with reserved juice. Drizzle with 1/3 each salted caramel and mascarpone mixture. Repeat the process twice more until you have 3 layers, finishing with the mascarpone.
Top trifle with grated chocolate and hazelnuts. Serve.
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