• 250g packet sponge finger biscuits
• 1 cup peach iced tea flavoured cordial
• ½ cup water
• 1 yellow peach (200g)
• 1 large mango
• ¼ cup passionfruit pulp
• 300ml tub thickened cream
• 2 tblsps icing sugar mixture
• 1 tsp vanilla bean paste
• 250g tub mascarpone cheese
• ½ cup sour cream
To make mascarpone cream, beat cream, sugar and vanilla in a 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.
One at a time, dip half the biscuits in combined cordial and water until just soaked. Arrange over base of a glass trifle dish (9-cup capacity). Top with half the mascarpone cream. Repeat layering with remaining biscuits, cordial mixture and mascarpone cream. Refrigerate, covered, for 4 hours, or overnight.
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.
Just before serving, spoon the fruits over the tiramisu.