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Nectarine and raspberry trifles

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140 g g angel cake angel cake
(sliced into 6 thin slices)
2.5 tbsp tbsp amaretto amaretto
(if using, if not, use extra orange juice)
0.5 oranges orange
(juice only)
150 g g raspberries raspberry
1 nectarines nectarine
(sliced into wedges and destoned)
250 g g custard custard
125 g g mascarpone mascarpone
150 ml ml double cream double cream
1 tbsp tbsp icing sugar icing sugar
50 ml ml Greek yoghurt Greek yoghurt
15 g g blanched hazelnuts blanched hazelnuts

Nectarine and raspberry trifles

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20 min


Showcase delicious raspberries and nectarines in this summery British classic. To make a real showstopper, instead of individual pots, layer up in a big glass dish. 1.Place a slice of cake in the bottom of 6 serving dishes and drizzle over the orange juice and most of the amaretto. Divide the nectarine slices and half the raspberries between dishes, piling on top of the cake.2.In a large mixing bowl, mix the custard, mascarpone and remaining amaretto until combined and spoon over the fruit. In a separate bowl, whisk the cream to soft peaks and fold in the Greek yoghurt and icing sugar. Dollop the cream mixture on top of the custard. 3.Toast the hazelnuts in a hot, dry frying pan, then roughly chop and sprinkle over the trifles along with the remaining raspberries. Chill in the fridge for at least 1 hour before serving.