Peach and Raspberry Terrine With Mascarpone Drizzle |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Here is a succulent fruit terrine that combines raspberries and peaches with mascarpone cheese and tender pound cake. A mascarpone drizzle is the finishing touch. Be sure to make the dessert in the morning...a fabulous end to dinner!! Ingredients:
1 lb cake, sliced in thirds horizontally (390g) |
3 cups europe's best raspberries, thawed |
1/2 cup sugar, divided |
1 (475 g) container mascarpone cheese, divided |
3 tablespoons milk |
1 teaspoon vanilla extract |
1 cup europe's best sun ripe peach, thawed |
3 tablespoons milk |
Directions:
1. Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.
2. Combine raspberries and 1 Tbps. sugar in bowl.
3. In a separate bowl, mix 1 1/2 cup mascarpone cheese, milk and remaining sugar.
4. Arrange peaches in bottom of prepared pan. Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake. Continue layers ending with cake layer.
5. Wrap tightly with plastic wrap and chill at least 2 hours.
6. DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons milk. Add additional milk if necessary to achieve a liquid texture.
7. To serve, Invert terrine onto platter, and remove wrap. Slice and garnish with drizzle. Serve immediately.
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