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Coles

Ready to serve in just 20 minutes, this easy peach melba trifles recipe is the perfect individual dessert. Plate these up at your next dinner party, they're sure to go down a treat!

  • Makes8
  • Prep time20 minutes

Ingredients

  • 150g frozen raspberries, thawed
  • 1 tbsp icing sugar mixture
  • 450g pkt Coles Bakery Madeira Cake, cut into 1cm-thick slices
  • 2 tbs sweet sherry
  • 700g Goulburn Valley Peach Slices in natural juice, drained
  • 500g thick vanilla custard
  • 300ml thickened cream
  • 1 tsp vanilla bean paste
  • 2 tbsp flaked almonds, toasted

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

Method

  1. Step 1

    Place the raspberries and icing sugar in a food processor and process until smooth. Strain through a fine sieve, using the back of a spoon to push through as much pulp as possible.
  2. Step 2

    Divide the cake slices in the bases of 8 serving glasses or bowls. Drizzle each with the sherry. Arrange the peaches over the cake. Spoon over the raspberry coulis. Top with the custard.
  3. Step 3

    Use an electric mixer to whisk the cream and vanilla paste until soft peaks form. Divide among the trifles. Sprinkle with the almonds to serve.

    Peach melba trifles

    Peach melba trifles
    • Makes8
    • Prep time20 minutes
    Ingredients
    • 150g frozen raspberries, thawed
    • 1 tbsp icing sugar mixture
    • 450g pkt Coles Bakery Madeira Cake, cut into 1cm-thick slices
    • 2 tbs sweet sherry
    • 700g Goulburn Valley Peach Slices in natural juice, drained
    • 500g thick vanilla custard
    • 300ml thickened cream
    • 1 tsp vanilla bean paste
    • 2 tbsp flaked almonds, toasted
      Description

      Ready to serve in just 20 minutes, this easy peach melba trifles recipe is the perfect individual dessert. Plate these up at your next dinner party, they're sure to go down a treat!

      Method
      1. Step 1

        Place the raspberries and icing sugar in a food processor and process until smooth. Strain through a fine sieve, using the back of a spoon to push through as much pulp as possible.
      2. Step 2

        Divide the cake slices in the bases of 8 serving glasses or bowls. Drizzle each with the sherry. Arrange the peaches over the cake. Spoon over the raspberry coulis. Top with the custard.
      3. Step 3

        Use an electric mixer to whisk the cream and vanilla paste until soft peaks form. Divide among the trifles. Sprinkle with the almonds to serve.