You may also like
Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 1 day-old sponge cake, cut into cubes
- 825 g peaches, canned sliced (1lb 13oz)
- 60 ml marsala (1/4 cup)
- 250 ml cream (1 cup)
- 220 g mascarpone cheese (1 cup)
- 25 g flaked almonds, toasted (1/4 cup)
Method
- Drain peaches, reserving 1/2 cup of the juice.
- Combine the reserved juice with marsala.
- Place sponge cake cubes in an 8 cup (2 litre) dish and press down firmly.
- Drizzle with marsala mixture.
- Arrange the sliced peaches over the cake.
- Using electric beaters, beat cream until soft peaks form.
- Add marscapone and beat until just combined.
- Spread mixture over peaches.
- Refrigerate for 1 hour to allow flavours to develop.
- Sprinkle with almonds just before serving.
