Italian Spiced Peach Trifle

Layers of Italian lady-finger biscuits, preserves, fresh peaches and white chocolate yogurt makes for an enticing culinary indulgence that is perfect for sharing. By adding velvety, sweet yogurt, soaked into delicate biscuits, you will turn an ordinary trifle into a luscious dessert with the right amount of intensity!

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1 Jar of McEwan’s Own Italian Peach Preserves
1 Package of Saviorie Italian Lady Finger biscuits
1 Peach
1 Container of Liberte Greek Yougurt White Chocolate
1 Container of McEwan’s Own shelled pistachios
1 Can of whipped cream

Open jar of McEwan’s Own Italian Peach Preserves, drain liquid and spices from peaches. Remove peach flesh from the pits and set aside.

Using a food processor, pulse the peaches until spreadable or desired texture is achieved.

Cut Saviorie biscuits to the size of the dish you are using (if necessary) and place on the bottom of dish.

Peel and dice ½ of the peach into tiny bit size pieces, set aside. Keep the other half for garnish.

In this order spoon layers on top of the biscuits: Peach liquid*, yogurt, fresh peach pieces.

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Add a second layer of biscuits and repeat the layering process until the top of the dish is reached.

Cover dishes and refrigerate for 2 hours.

Crush pistachios, enough to garnish the dish.

When ready to serve, top dish with whipped cream, crushed pistachio and a peach slice.

Serve immediately.

Tip ~ The leftover peach preserve liquid makes for a delicious ice cream topping!

Michelle Djorsev-Kasubeck, The Wedding Opera
DIY Crafter, Baker and Flower-growing enthusiast
Twitter: @WeddingOpera
Instagram: @WeddingOpera