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Peach melba trifles
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Enjoy peach melba trifle anytime of year with this quick and delicious twist.
Ingredients:
  • 150g frozen raspberries, thawed
  • 12.00 gm icing sugar mixture
  • 450g pkt Madeira Cake, cut into 1cm-thick slices
  • 40.00 ml sweet sherry
  • 700g Goulburn Peach Slices in natural juice, drained
  • 500g thick vanilla custard
  • 300ml thickened cream
  • 1 tsp vanilla bean paste
  • 40.00 ml flaked almonds, toasted
Instructions:
  • Combine the raspberries and icing sugar in a food processor. Blend until smooth. Strain the mixture through a fine sieve, pressing with a spoon to extract all the pulp.
  • Prepare individual portions by dividing the cake slices among 8 serving glasses or bowls. Drizzle each portion with sherry. Arrange peaches over the cake, then spoon raspberry coulis on top. Finish by topping each portion with custard.
  • Whip the cream and vanilla paste with an electric mixer until soft peaks form. Spoon into the trifles and top with almonds before serving.

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