Skip to main content
Coles

Lemon and peach trifle

Skip to IngredientsSkip to Method

Oh, how sweet it is! This Lemon and Peach Trifle recipe makes a celebration dessert that earns pride of place at the table.

  • Serves8
  • Cook time5 minutes
  • Prep time20 minutes, + 10 mins cooling & overnight chilling time
Lemon and peach trifle

Ingredients

  • 1/2 x 450g Coles Make at Home Double Sponge Unfilled Cake, cut into 2cm pieces
  • 1/4 cup (60ml) limoncello or orange juice
  • 2 yellow peaches, stoned, thinly sliced
  • 2 yellow nectarines, stoned, thinly sliced
  • 300ml thickened cream
  • 1/4 cup (80g) lemon curd
  • 80g raspberries

Lemon chiffon

  • 4 Coles Australian Free Range Egg yolks†
  • 2 tsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup (110g) caster sugar
  • 2 tsp gelatine powder
  • 1 tbs boiling water
  • 3 Coles Australian Free Range Egg whites†

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    To make the lemon chiffon, combine egg yolks, lemon rind, lemon juice and half the sugar in a heatproof bowl over a saucepan of simmering water. Cook, whisking constantly, for 3-4 mins or until mixture thickens. Remove from heat. Sprinkle the gelatine over boiling water in a heatproof jug. Stir until the gelatine dissolves. Stir the gelatine mixture into the egg yolk mixture. Set aside for 10 mins to cool.
  2. Step 2

    Use an electric mixer to beat the egg whites in a bowl until soft peaks form. Add the remaining sugar, 1 tbs at a time, beating until sugar dissolves. Fold the egg mixture into the lemon mixture in 2 batches.
  3. Step 3

    Arrange half the cake in the base of an 8-cup (2L) serving bowl. Drizzle with half the limoncello or orange juice. Top with half the peach and nectarine. Spoon over lemon chiffon. Place in the fridge for 3 hours, or overnight, or until just set.
  4. Step 4

    Top with remaining cake, limoncello or orange juice and three-quarters of the remaining peach and nectarine.
  5. Step 5

    Use an electric mixer to whisk cream in a bowl until soft peaks form. Fold in half the lemon curd. Spoon onto trifle. Top with remaining lemon curd and use a skewer to marble. Top with raspberries and remaining peach and nectarine.

    Lemon and peach trifle

    Lemon and peach trifle
    • Serves8
    • Cook time5 minutes
    • Prep time20 minutes, + 10 mins cooling & overnight chilling time
    Ingredients
    • 1/2 x 450g Coles Make at Home Double Sponge Unfilled Cake, cut into 2cm pieces
    • 1/4 cup (60ml) limoncello or orange juice
    • 2 yellow peaches, stoned, thinly sliced
    • 2 yellow nectarines, stoned, thinly sliced
    • 300ml thickened cream
    • 1/4 cup (80g) lemon curd
    • 80g raspberries

    Lemon chiffon

    • 4 Coles Australian Free Range Egg yolks†
    • 2 tsp finely grated lemon rind
    • 1/4 cup (60ml) lemon juice
    • 1/2 cup (110g) caster sugar
    • 2 tsp gelatine powder
    • 1 tbs boiling water
    • 3 Coles Australian Free Range Egg whites†
      Description

      Oh, how sweet it is! This Lemon and Peach Trifle recipe makes a celebration dessert that earns pride of place at the table.

      Method
      1. Step 1

        To make the lemon chiffon, combine egg yolks, lemon rind, lemon juice and half the sugar in a heatproof bowl over a saucepan of simmering water. Cook, whisking constantly, for 3-4 mins or until mixture thickens. Remove from heat. Sprinkle the gelatine over boiling water in a heatproof jug. Stir until the gelatine dissolves. Stir the gelatine mixture into the egg yolk mixture. Set aside for 10 mins to cool.
      2. Step 2

        Use an electric mixer to beat the egg whites in a bowl until soft peaks form. Add the remaining sugar, 1 tbs at a time, beating until sugar dissolves. Fold the egg mixture into the lemon mixture in 2 batches.
      3. Step 3

        Arrange half the cake in the base of an 8-cup (2L) serving bowl. Drizzle with half the limoncello or orange juice. Top with half the peach and nectarine. Spoon over lemon chiffon. Place in the fridge for 3 hours, or overnight, or until just set.
      4. Step 4

        Top with remaining cake, limoncello or orange juice and three-quarters of the remaining peach and nectarine.
      5. Step 5

        Use an electric mixer to whisk cream in a bowl until soft peaks form. Fold in half the lemon curd. Spoon onto trifle. Top with remaining lemon curd and use a skewer to marble. Top with raspberries and remaining peach and nectarine.