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Peach and Raspberry Terrine with Mascarpone Drizzle

Total Time: 15 mins.
Prep Time: 15 mins.
Cook Time: 0 mins.
Serves: 8 servings

Ingredients

390g (1) pound cake, sliced in thirds horizontally
750mL (3 cups) Europe’s Best® Raspberries, thawed
125mL (½ cup) sugar, divided
475g (1 tub) mascarpone cheese, divided
45mL (3 tbsp) milk
5mL (1 tsp) vanilla extract
250mL (1 cup) Europe’s Best® Sun Ripe Peaches, thawed
45mL (3 tbsp) milk

Star Product

Sun Ripe Harvest Peaches

Directions

  1. Line an 8 ½” x 4 ½” (21 cm x 11cm) loaf pan with plastic wrap, leaving enough to hang over sides.
  2. Combine raspberries and 1 tbsp (15mL) sugar in bowl.
  3. In separate bowl, mix 1 ½ cups (375mL) 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.
  5. Wrap tightly with plastic wrap and chill at least 2 hours.
  6. Drizzle: combine remaining mascarpone cheese with 3 tbsp (45mL) 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.

Makes 8 portions