With layers of liqueur-soaked peaches and two-cheese cream, plus spiced biscuits and sweet bread, this trifle is one for the grown-ups. Top with white choc curls and mint leaves for a divine summer dessert. Dolce e delizioso!
Ingredients
Method
Using a handheld electric mixer, beat cream cheese until smooth. Add icing sugar, ricotta, lemon zest, lemon juice and cream, and mix to combine.
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.
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.
To garnish trifles, crush and crumble over speculaas biscuits followed by reserved panettone
and peach slices, white chocolate curls and mint leaves. Serve.
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