Peaches and cream cheesecake trifle recipe

Maple cinnamon almonds add crunch to this layered peaches and cream cheesecake trifle recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place lemon juice, caster sugar and frozen raspberries in a large microwave-safe glass bowl. Microwave, uncovered, on HIGH (100%), stirring every minute, for 4 minutes or until sugar has dissolved.

Step 2

Microwave, uncovered, on HIGH (100%), stirring halfway through, for a further 12 minutes or until slightly thickened. Strain mixture through a fine sieve into a heatproof bowl. Discard seeds. Cool for 30 minutes.

Step 3

Meanwhile, make Maple Cinnamon Almonds Place almonds in a frying pan over medium heat. Cook, stirring, for 2 to 3 minutes or until just toasted. Add maple syrup and cinnamon. Cook, stirring constantly, for 1 minute or until almonds are golden and toasted. Transfer to a bowl. Set aside to cool.

Step 4

Reserve 1/3 cup of raspberry sauce. Add dry apera to remaining raspberry sauce. Stir to combine.

Step 5

Using an electric mixer, beat cream cheese, icing sugar, rind and juice until light and fluffy. Add 1 cup cream. Beat until combined.

Step 6

Cut each sponge roll into 2cm-thick slices. Thinly slice 2 peaches. Reserve 1/4 cup fresh raspberries and 1 tablespoon almonds. Layer sponge roll slices, peach slices, remaining raspberries and almonds with dollops of cream cheese mixture and raspberry apera mixture in a 3-litre (12-cup-capacity) serving bowl.

Step 7

Using an electric mixer, beat vanilla and remaining cream until just-soft peaks form. Thinly slice remaining peach. Layer spoonfuls of cream mixture with peach slices and reserved fresh raspberries, almonds and raspberry sauce over trifle. Serve.

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