I'm excited to be appearing on 'Virginia This Morning" tomorrow to make this trifle. I'm making it live mind you. Well, it won't be this one, obviously...this one will be there to show what it looks like in case I run out of time, which I'm very likely to do. My appearance is scheduled for sometime between 9 and 10 am on WTVR 6. by the way. If you watch me and want to make it, or even if you don't watch my appearance and just want to make it, here's how I did it:
Clare's Peach and Raspberry Trifle
makes 12 servings
8 large ripe peaches, peeled and sliced
2 lbs. poundcake, sliced into 3/4-inch slices
3/4 cup Amaretto, divided into 4 equal parts
2 cups custard (instant vanilla pudding may be substituted)
1 18-ounce jar Red Raspberry preserves
1/2 cup sliced almonds, toasted in oven until very lightly browned
1 cup whipping cream
2 teaspoons vanilla extract
1 tablespoon sugar
8 ounces mascarpone cheese
A few fresh raspberries and peach slices for garnish
In a footed trifle bowl, or other large glass bowl in which the layers can be seen, place a layer of poundcake, cutting slices to fit so that the bottom is fully covered.
Sprinkle 1/4 of the Amaretto on top of the poundcake and cover it with 1/2 of the custard. Top the custard with 1/2 of the sliced peaches. Cover with another layer of poundcake and 1/4 cup of the Amaretto. Cover with half of the raspberry preserves, and repeat the layering process once more from the beginning, ending with the second half of the raspberry preserves.
Cover the top with the almonds, and set aside while you make the whipped cream mixture.
Combine whipping cream, vanilla and sugar, and whip with an electric mixer until fully whipped and peaks form. Fold in the mascarpone cheese, and cover the top of the trifle with the mixture. Decorate the top with the peach slices and fresh raspberries. Serve immediately or refrigerate for up to 8 hours before serving.
Enjoy....oh and wish me luck!