Ingredients
500g cream cheese, softened and diced
150g icing sugar, sifted, plus extra, to dust
150g smooth ricotta or crème fraîche
Finely grated zest of 1 lemon
100ml lemon juice
120ml pure cream
8 ripe white peaches, skin on
200ml Amaro Montenegro (Italian liqueur)
1 panettone, torn into chunky pieces
1 pkt speculaas biscuits (spiced biscuits, available from major supermarkets)
White chocolate curls and mint leaves, to garnish
Method
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Using a handheld electric mixer, beat cream cheese until smooth. Add icing sugar, ricotta, lemon zest, lemon juice and cream, and mix to combine.
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Using a sharp knife, halve the peaches and remove the stones. Cut each half into 4 wedges and lay flat on a tray. Dust peaches with a generous amount of extra icing sugar and pour over Montenegro. Set aside for 5-10 minutes to macerate the peaches.
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To assemble trifles, place a spoonful of cream-cheese mixture in the bottom of ten 500ml capacity glasses. Sit a few chunks of panettone in each glass. Add a few peach wedges and some macerating liquid on top and repeat layers, reserving some panettone and peach. Finish with cream-cheese mixture.
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To garnish trifles, crush and crumble over speculaas biscuits followed by reserved panettone
and peach slices, white chocolate curls and mint leaves. Serve.