Peach, Tea and Mascarpone Trifle

November 23, 2012

Ok I gotta be honest, this isn’t really a trifle in the purest sense (I mean a trifle without sherry, custard, jelly and sponge cake?! *Thud goes the purists*). What it really is and was always meant to be, is a fruity version of tiramisu replacing the coffee with peaches, fragrant tea and peach liqueur. I just hate to give it a cheesy name like peach-misu or peachimisu so I’ve stuck with calling it a trifle. I mean hey, it still has fruit, sponge, cream and booze right?

A while ago I was lucky to be sent a gorgeous tray of fresh Aussie peaches to mark the start of the summer stone fruit season. Happy days indeed! There’s nothing I love more about summer than stocking up on peaches, nectarines and plums then sticking them in all kinds of desserts (this tart is still one of my all-time favourites).

I adore my coffee tiramisu but this was an amazing and much lighter alternative; perfect for the sweltering months ahead. As for the dunk-worthy tea, a good quality peach flavour is the obvious choice but I reckon a French Earl Grey with its floral and almost peachy fruity notes is the winner here. But then again I might be a little biased :)

Feel free to skip the booze if you wish and the same goes with the nuts; not necessary but I loved the extra bite, flavour and colour from the pistachios. But do make sure you begin this dessert ahead of time. An overnight stint in the fridge (or for a few hours at least) for the flavours to deepen and party together makes all the difference in the world.

Peach, Tea and Mascarpone Trifle
Serves 6
  1. 250g mascarpone
  2. 250ml / 1 cup yellow peach purée (from approximately 3 whole super ripe peeled peaches)
  3. 1-2 Tbl of caster sugar (or to taste)
  4. 30ml crème de peche or peach schnapps (or to taste)
  5. 60ml cream, whipped to soft peaks
  6. 3 ripe yellow peaches
  7. 150g savoiardi biscuits (Italian sponge fingers available in 250g or 500g packs from the biscuit aisle)
  8. 250ml / 1 cup brewed peach or French earl grey tea
  9. 1/3 cup of crushed pistachios
  1. Mix the mascarpone, peach purée, 1 tablespoon of the sugar and peach liqueur until combined then gently fold in the cream. Taste and add more sugar if necessary (the amount you use will depend on the sweetness of the fruit). Cover and refrigerate. Meanwhile, cut your peaches in half, remove the stone then slice into thin wedges.
  2. Dip half of the savoiardi biscuits quickly into the tea then place them in a layer on the bottom of 6 individual glasses or ramekins (you’ll have to break up the sponge fingers to fit them in. But if you prefer you could leave them whole and layer it into one large serving dish).
  3. Divide half of the mascarpone mixture amongst the 6 glasses over the biscuit base then top with half of the fresh peach slices. Dip the last half of the biscuits into the tea then layer them over the peaches then spoon over half of the remaining mascarpone mixture. Top with the remaining peach slices then cover with the last of the mascarpone mixture. Garnish with crushed pistachios, cover with plastic wrap then refrigerate for at least a few hours or overnight for the flavours to develop. Serve chilled.
Citrus and Candy

{ 22 comments… read them below or add one }

Lisa December 8, 2012 at 18:53

So many of my favourite things all in the one dessert – peaches, tea and booze! Lovely photos too.
Lisa recently posted..Fig, Pancetta & Bocconcini Pizza


Amanda@ChewTown December 6, 2012 at 21:22

Spectacular recipe Karen! I’m loving the peach and tea combination. I nice lighter way to finish an Aussie xmas lunch methinks.
Amanda@ChewTown recently posted..Midweek Madness Meal: Fettuccine with Salmon, Mushroom and Asparagus (15mins)


Julia | December 6, 2012 at 10:59

This is the most pretty tiramisu I’ve seen! What a beautiful presentation!
Julia | recently posted..Chopped salad with spinach, pomegranates, mango, apples, and pears


Nam @ The Culinary Chronicles November 29, 2012 at 17:19



JJ - 84thand3rd November 29, 2012 at 02:11

Sounds like such a brilliant collection of flavours and textures, this is my kind of layered dessert!
JJ – 84thand3rd recently posted..Restaurant Atelier – Glebe, Sydney


tee November 28, 2012 at 22:28

I never use to be a trifle person, I use to cringe at the thought of them. Until one christmas, one landed in my dessert bowl and before I knew it I was hooked. Your trifles look delightful. I’d love to have at least three please!


Paula November 28, 2012 at 12:28

This trifle looks delicious. It has moved to the top of my must make list. Thanks


Anna @The Littlest Anchovy November 27, 2012 at 23:01

Oh yum! This is beautiful. I loooove the flavours you have used here and I share in your excitement about stone-fruit hoarding!
Anna @The Littlest Anchovy recently posted..Char-grilled Peaches with Mascarpone, Honey and Hazelnuts


Vivian - vxdollface November 27, 2012 at 16:03

absolutely gorgeous! what a delicious combo :)


Hazel@The Cupcake Ballroom November 27, 2012 at 13:36

Mmmmmmmmmm…what a stunning dessert!


Sarah November 27, 2012 at 10:16

The season of trifles has begun! Gorgeous photos, too.
Sarah recently posted..Lemon Curd – A Recipe


Reemski November 27, 2012 at 09:44

I want to eat that NOW.
Reemski recently posted..Getting my mojo back


Jacq November 26, 2012 at 21:30

Yay for summer stone fruits! I love any desserts with peaches and combining it with the tea sounds like a great idea.
Jacq recently posted..Honeymoon Dessert, Hong Kong


Tina @ bitemeshowme November 26, 2012 at 12:06

The flavour combination sounds too good to be true. It will be that perfect summer dessert after a summer bbq. What better way to kick back that with a fruity trifle? Loving your photos Karen. I think you keep outdoing yourself ;)
Tina @ bitemeshowme recently posted..Chat Thai, Sydney CBD


Anna @ Crunchy Creamy Sweet November 24, 2012 at 02:54

Beautiful dessert! Your photography leaves me swooning!
Anna @ Crunchy Creamy Sweet recently posted..Happy Thanksgiving!


thelittleloaf November 23, 2012 at 18:35

Who cares if this isn’t a trifle in the truest sense of the word, it looks divine. I love the pink dessert glasses too – they look so sparkly and christmassy with that gorgeous green pistachio.
thelittleloaf recently posted..Flourless Chocolate Fudge Brownies


Stephanie November 23, 2012 at 13:51

I love how you’ve style these! The shots are stunning
Stephanie recently posted..60 Minute Mozzarella {Cheesepalooza}


Stephanie - The Dessert Spoon November 23, 2012 at 13:33

So elegant! A beautiful start to the stonefruit season.
Stephanie – The Dessert Spoon recently posted..Pumpkin Cake with Candied Beetroot, Ginger and Walnuts


Phuoc'n Delicious November 23, 2012 at 13:25

Absolutely stunning Karen! Definitely screams out Summer. Love the flavor combinations, sounds amazing!
Phuoc’n Delicious recently posted..Smoky pulled pork tacos – Everything from scratch!


Sneh | Cook Republic November 23, 2012 at 13:06

This is so beautiful Karen!
Sneh | Cook Republic recently posted..Cook Republic Files – Favourites List November 2012


john@heneedsfood November 23, 2012 at 09:03

Gorgeous. Just gorgeous. I so want this for breakfast right now.
john@heneedsfood recently posted..Newmarket Hotel Bistro | Mascot


Katrina @ Warm Vanilla Sugar November 23, 2012 at 06:05

This trifle is a beauty and so unique! Love this idea :)
Katrina @ Warm Vanilla Sugar recently posted..Tuna Fish-Free Sandwich


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