Ingredients
Mascarpone Cream
Method
Step 1
Make the mascarpone cream. Beat cream, sugar and vanilla in small bowl of an electric mixer until soft peaks form. Transfer to a large bowl. Gently fold in mascarpone and sour cream until just combined.
Step 2
One at a time, dip half the biscuits in combined cordial and ½ cup water until just soaked. Arrange over base of a glass trifle dish (9-cup capacity).
Step 3
Top with half the mascarpone cream. Repeat layering with remaining biscuits, cordial mixture and mascarpone cream. Refrigerate, covered, for 4 hours, or overnight.
Step 4
Slice peach, removing and discarding stone. Cut away cheeks from mango, either side of the stone. Peel mango. Cut into slices. Combine peach, mango and passionfruit in a bowl.
Step 5
Just before serving, spoon fruit over tiramisu.