Peach and Raspberry Terrine With Mascarpone Drizzle
- 1 lb cake, sliced in thirds horizontally (390g)
- 3 cups europe's best raspberries, thawed
- 12 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
- Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.
- Combine raspberries and 1 Tbps.
- sugar in bowl.
- In a separate bowl, mix 1 1/2 cup mascarpone 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 layer.
- Wrap tightly with plastic wrap and chill at least 2 hours.
- DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons 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.
cake, sugar, mascarpone cheese, milk, vanilla, peach, milk
Taken from www.food.com/recipe/peach-and-raspberry-terrine-with-mascarpone-drizzle-430624 (may not work)