Ready to serve in just 20 minutes, this easy Peach Melba trifle recipe is the perfect individual dessert. Plate these up at your next dinner party, they're sure to go down a treat!
Serves2020
Prep time30 mins30 minutes, + 2 hours setting time
+ 2 hours setting time
Ingredients
85g pkt raspberry jelly crystals
1 cup (250ml) boiling water
1 cup (250ml) cold water
3 white peaches, stoned, cut into thin wedges
3 yellow peaches, stoned, cut into thin wedges
250g raspberries
1/2 cup (125ml) orange-flavoured liqueur
1 tsp vanilla bean paste
1/3 cup (75g) caster sugar
600ml thickened cream
1 1/2cups (375g) vanilla custard
250g pkt Coles Jam Mini Rolls, cut into 1cm-thick slices
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place jelly crystals in a heatproof bowl. Pour over the boiling water and stir until the jelly crystals dissolve. Add the cold water and stir to combine. Pour into a 12-cup (3L) glass serving dish. Place in the fridge for 2 hours or until set.
Step 2
Meanwhile, place the combined peach wedges, raspberries, liqueur or orange juice, vanilla and half the sugar in a large bowl and gently stir to combine. Set aside for 30 mins or until the raspberries release their juices.
Step 3
Use an electric mixer to whisk the cream, custard and remaining sugar in a large bowl until soft peaks form.
Step 4
Arrange half the peach mixture over the jelly in the dish. Arrange the sponge roll slices over the peach mixture. Top with the remaining peach mixture.
Step 5
Add the jam to the cream mixture and use a round-bladed knife to gently marble. Spoon the cream mixture over the peach mixture in the dish.
Step 6
Thinly slice the extra yellow peach crossways. Use your fingers to roll each slice and arrange on top of the trifle. Top with the extra peach wedges and raspberries.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute orange flavoured liqueur for orange juice for an alcohol free version.
Prep time30 mins30 minutes, + 2 hours setting time
+ 2 hours setting time
Ingredients
85g pkt raspberry jelly crystals
1 cup (250ml) boiling water
1 cup (250ml) cold water
3 white peaches, stoned, cut into thin wedges
3 yellow peaches, stoned, cut into thin wedges
250g raspberries
1/2 cup (125ml) orange-flavoured liqueur
1 tsp vanilla bean paste
1/3 cup (75g) caster sugar
600ml thickened cream
1 1/2cups (375g) vanilla custard
250g pkt Coles Jam Mini Rolls, cut into 1cm-thick slices
1/3 cup (110g) raspberry jam
1 yellow peach, extra, stoned
Yellow peach wedges, extra, to serve
Raspberries, extra, to serve
Description
Ready to serve in just 20 minutes, this easy Peach Melba trifle recipe is the perfect individual dessert. Plate these up at your next dinner party, they're sure to go down a treat!
Method
Step 1
Place jelly crystals in a heatproof bowl. Pour over the boiling water and stir until the jelly crystals dissolve. Add the cold water and stir to combine. Pour into a 12-cup (3L) glass serving dish. Place in the fridge for 2 hours or until set.
Step 2
Meanwhile, place the combined peach wedges, raspberries, liqueur or orange juice, vanilla and half the sugar in a large bowl and gently stir to combine. Set aside for 30 mins or until the raspberries release their juices.
Step 3
Use an electric mixer to whisk the cream, custard and remaining sugar in a large bowl until soft peaks form.
Step 4
Arrange half the peach mixture over the jelly in the dish. Arrange the sponge roll slices over the peach mixture. Top with the remaining peach mixture.
Step 5
Add the jam to the cream mixture and use a round-bladed knife to gently marble. Spoon the cream mixture over the peach mixture in the dish.
Step 6
Thinly slice the extra yellow peach crossways. Use your fingers to roll each slice and arrange on top of the trifle. Top with the extra peach wedges and raspberries.
