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

1. Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.
2. Combine raspberries and 1 Tbps.
3. sugar in bowl.
4. In a separate bowl, mix 1 1/2 cup mascarpone cheese, milk and remaining sugar.
5. Arrange peaches in bottom of prepared pan.
6. Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake.
7. Continue layers ending with cake layer.
8. Wrap tightly with plastic wrap and chill at least 2 hours.
9. DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons milk.
10. Add additional milk if necessary to achieve a liquid texture.
11. To serve, Invert terrine onto platter, and remove wrap.
12. Slice and garnish with drizzle.
13. 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)