“This luscious dessert is perfect for an alfresco garden party and can be made a day ahead.”

INGREDIENTS

300ml strong black coffee, cooled

6tbsp Amaretto liqueur or Marsala

200g pack sponge fingers

4 South African peaches, pitted and thinly sliced

2 x 250g tubs mascarpone cheese

400ml double cream

Finely grated zest of 1 orange

30g caster sugar

2-3tbsp pomegranate seeds

METHOD

Put the coffee into a shallow bowl and add the Amaretto liqueur or Marsala. One at a time, dip in half the sponge fingers, allowing a couple of seconds for the liquid to soak in, transferring them to a large trifle bowl as you go along.

Beat the mascarpone cheese in a bowl to soften it. Whip the cream in a large chilled bowl until floppy, then fold it into the mascarpone with the orange zest and sugar. Pile half on top of the sponge fingers and spread out evenly. Arrange half the peach slices over the top in an even layer.

Repeat the layers of soaked sponge fingers, mascarpone mixture and peaches. Cover and chill until ready to serve, sprinkled with the pomegranate seeds.

Top Tip:You could use trifle sponges instead of sponge fingers – and raid the drinks cabinet if you don’t have Amaretto liqueur or Marsala – try Tia Maria or sweet sherry instead. If you like, sprinkle the top with 3-4 roughly crushed Amaretto biscuits.