Chocolate Peach Trifle

Chocolate Sponge

• 3 large eggs
• 100 g caster sugar
• 90 g plain flour
• 20 g cocoa powder
• ½ tsp baking powder

Topping

• 2 tins tinned peach halves, drained (2 x 420 g tins)
• 200 g double cream
• 250 g mascarpone
• 40 g vanilla sugar, homemade
• 100 g flaked almonds