If you’re not a massive fan of Christmas pudding after a huge roast dinner, why not try making a delicious trifle instead? Packed with peaches, raspberries, cream and zingy lemon curd, it’ll definitely hit the spot.
• 4 peaches, 1 cut into wedges and the rest chopped
• raspberries 200g
• rum 100ml
• peach juice 200ml
• madeira cake 1
• seedless raspberry jam 2-3 tbsp
• mascarpone 250g
• lemon curd 4 tbsp
• double cream 300ml
Mix the chopped peaches with the raspberries, rum and peach juice. Cut the cake into slices and make sandwiches with the jam, cut these into fingers or cubes. Divide the cake cubes between 6 or 8 small glasses and spoon some fruit mixture into each, letting the juice soak into the sponge.
Beat the mascarpone and lemon curd together. Whip the cream to soft peaks. Fold half of the cream into the mascarpone mix and spoon some onto the fruit. Whip the cream a little more and finish the trifles with a spoonful of cream and the remaining peach wedges.