Peach and Raspberry Terrine With Mascarpone Drizzle

1. 1

   Line an 8 1/2 x 4 1/2 -inch loaf pan with plastic wrap, leaving enough to hang over sides.

2. 2

   Combine raspberries and 1 Tbps.

3. 3

   sugar in bowl.

4. 4

   In a separate bowl, mix 1 1/2 cup mascarpone cheese, milk and remaining sugar.

5. 5

   Arrange peaches in bottom of prepared pan.

6. 6

   Top with 1/3 of raspberry mixture, 1/3 of cheese mixture and 1 layer of cake.

7. 7

   Continue layers ending with cake layer.

8. 8

   Wrap tightly with plastic wrap and chill at least 2 hours.

9. 9

   DRIZZLE: Combine remaining mascarpone cheese with 3 tablespoons milk.

10. 10

    Add additional milk if necessary to achieve a liquid texture.

11. 11

    To serve, Invert terrine onto platter, and remove wrap.

12. 12

    Slice and garnish with drizzle.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.