Annie Bell's Peach Melba Trifle

You will need a deep 20cm trifle bowl, ideally glass for maximum effect. Immerse the peaches in a pan of boiling water for 30 seconds, then plunge them into cold water.

Slip off the skins, thinly slice them into segments and discard the stones. Place 100g of the sugar and 100ml water in a small pan and bring to the boil, stirring until the sugar dissolves.

Add the peaches and poach for 2 minutes, then remove them with a slotted spoon and leave to cool, reserving the poaching liquor.
Arrange the trifle sponges in the trifle bowl, cutting them to fit. Blend the liqueur with 3 tbsp of the poaching liquor and sprinkle over the sponges.

Reserving a handful of raspberries, whiz the remainder to a purée with the jam in a liquidiser, then press through a sieve. Spread the purée over the sponges, then scatter over the peaches.

To make the moussey topping, first separate the eggs. Whisk the egg yolks and remaining sugar in a bowl, then beat in the mascarpone and vanilla extract. Whip the egg whites until stiff (an electric whisk is good) and fold into the mascarpone base.

Smooth this over the top of the trifle, cover and chill for several hours. It will keep well for a couple of days. To serve, scatter over the reserved raspberries, and dust with icing sugar if wished.