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Peach melba trifle recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Festive peach melba trifle for a stunning Christmas dessert!
Ingredients:
  • 85g pkt raspberry jelly crystals
  • 500.00ml water
  • 3 white peaches, stoned, cut into thin wedges
  • 3 yellow peaches, stoned, cut into thin wedges
  • 250g raspberries
  • 125ml liqueur
  • 1 tsp vanilla bean paste
  • 75g caster sugar
  • 600ml thickened cream
  • 375g custard
  • 250g pkt Jam Mini Rolls, cut into 1cm-thick slices
  • 110g jam
  • 1 yellow peach, extra, stoned
  • Yellow peach wedges, extra, to serve
  • Raspberries, extra, to serve
Instructions:
  • In a heatproof bowl, combine jelly crystals with boiling water, stirring until fully dissolved. Mix in cold water. Transfer the mixture to a 12-cup (3L) glass serving dish and refrigerate for 2 hours until set.
  • In a large bowl, gently mix together the peach wedges, raspberries, liqueur or orange juice, vanilla, and half of the sugar. Allow the mixture to sit for 30 minutes until the raspberries release their juices.
  • In a large bowl, use an electric mixer to whip the cream, custard, and remaining sugar until soft peaks form.
  • Layer half of the peach mixture over the jelly, followed by the sponge roll slices, and finish with the remaining peach mixture on top.
  • Swirl in the jam into the cream mixture with a round-bladed knife. Pour the creamy mixture over the peaches in the dish.
  • Slice the additional yellow peach thinly crosswise, roll each slice with your fingers, then place on top of the trifle. Garnish with the remaining peach wedges and raspberries.

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