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Peach and Raspberry Terrine with Mascarpone Drizzle

Just three main ingredients – fruit, pound cake, and mascarpone cheese – combine together for an impressive and easy-to-make dessert. To serve, drizzle with a thin mascarpone sauce. It’s absolutely divine.

Preparation Time: 15 minutes
Chilling Time: at least 2 hours
Freezing: not recommended
Serving: 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

Preparation:

1.  Line an 8 ½” x 4 ½” (21 cm x 11cm) loaf pan with plastic wrap, leaving enough to hang over sides. Combine raspberries and 1 tbsp (15mL) sugar in bowl. In separate bowl, mix 1 ½ cups (375mL) cheese, milk and remaining sugar. 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. Wrap tightly with plastic wrap and chill at least 2 hours. Drizzle: combine remaining mascarpone cheese with 3 tbsp (45mL) milk. Add additional milk if necessary to achieve a liquid texture. To serve, invert Terrine onto platter and remove wrap. Slice and garnish with drizzle. Serve immediately.

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