| | Peach melba trifles
Peach melba trifles
Peach melba trifles 4.3-5 9
  • Calories: 1690 kj
  • Fat: 17g
  • Carbohydrates: 10g

How to Make:

  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. 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. 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.
Time for preparing:
8 min.


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