Amazing Peach Melba Trifle
Amazing Peach Melba Trifle! Dreamy layers of Lady Fingers, creamy vanilla pudding, peaches, raspberry sauce, whipped cream and meringue cookies. It can’t get better than this!
Amazing Peach Melba Trifle! Oh my goodness! I first ate a Peach Melba dessert back in the 1970’s and it was such a delight. The combination of the sweet peaches together with the slight sharpness of the raspberries, combined with a creamy vanilla ice cream was wonderful. In those days, the peach melba was served in a glass bowl with dry ice underneath to make for a dramatic presentation. So my inspiration for this recipe came from my childhood, enjoying the wonderful flavours and also the reminders of lovely warm days in the sunshine and looking forward to my vanilla ice cream with peach melba to cool me down!
For this recipe, I wanted to create something amazing which could be suitable for all of the year, so whether it is Easter, Summer or Christmas time, this dessert will be just perfect! I’ve taken the flavours of my childhood peach melba, mainly peaches, raspberries and vanilla (from the ice cream) and simply turned it into a wonderful dessert which you could serve for your family, take to a pot luck or have as a lovely celebration party dessert.
I have made the meringue cookies and vanilla pudding from scratch, only because they’re so easy to make. The meringues and the pudding use just 2 eggs, divided, so there is never any waste! The recipe for the meringue cookies does make more than you need for the trifle, but in my house, those extra cookies don’t get wasted.
Feel free to swap the colours of the meringue. I used pink, only because the colourings I had to hand were red or green, and I thought the green wouldn’t really go with the peaches!
So I hope you will enjoy this Amazing Peach Melba Trifle as much as I do and perhaps be able to create some fond memories for your family in the years to come too!
Prep Time: 1 hour 30 minutes
Cook Time: Nil
Serves: 4 persons
For the Meringue:
**You can also use shop bought meringues.
2 Egg Whites
2/3 cup or 125 g regular sugar
1 drop food colouring (optional)
***If you wish to use shop bought Meringues, you will need approximately 2 meringue nests. This recipe will make more than needed for the trifle, and you can store in an airtight container for up to 3 weeks.
For the Vanilla Pudding:
**You can also use instant Vanilla Pudding mix. You will need to make up roughly 1 pint
1/3 Cup or 65 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
2 Cups or 470 ml Milk
2 Egg Yolks
2 Teaspoons Vanilla Extract
**Adjust the sugar to your taste
4 Peach halves, cubed
8 Tablespoons of peach juice (from the can if using), or pineapple juice
6 Lady Fingers (savoiardi)
1 Cup or 250 ml Fresh Whipping Cream
1 Tablespoon Powdered Sugar
The Raspberry Sauce:
1 Cup Fresh raspberries, Pureed
1 Tablespoon Powdered sugar (to your taste)
NOTE: If using shop bought meringues and ready-made instant pudding mix, please go straight to Step 3 below.
1. First make the meringue cookies. See here how to make them using our Lovefoodies Meringue Cookie Recipe
2. Whilst the meringues are baking, make the vanilla pudding so it has time to cool. See here if you’d like to use our Lovefoodies Vanilla Pudding recipe. It’s really easy!
3. Make the raspberry sauce by adding the raspberries to a blender with the powdered sugar. Taste the sauce as you add the sugar so you can add more or less to your preference. **Note: If you don’t like the raspberry seeds, pass the puree through a sieve to get a smooth, seedless sauce.
4. In a shallow dish, add the peach juice and dip each lady finger in the juice completely, then remove and cut each finger in to 3 pieces. Line the trifle bowl or glasses with the fingers.
5. Slice the peaches in to bite sized cubes. You can save some for the top for decoration too if you’d like to! Then add a layer of peaches on top of the fingers. Then a drizzle of raspberry sauce. Use a spoon and add a layer of vanilla pudding, then another layer of peaches, then another drizzle of raspberry sauce, then the remaining vanilla pudding. You might have to use a knife and poke the filling around a bit so the pudding reaches in between the cracks.
6. Whip the cream to stiff peaks. If you plan on piping the cream on to the trifle, I suggest you break up the meringue in to bite sized pieces and add a layer of meringue now, before piping. If you are simply spreading the cream on the top of the trifle, fold in the meringue pieces in to the cream and then spread over the trifle. Save some meringues for decoration too!
7. Add the finishing touches such as a drizzle of raspberry sauce, a sprinkle of meringue cookies and some slices of peaches for decoration.
Allow to chill for 4 – 6 hours so the pudding has time to soak in to the lady’s fingers.
Please enjoy! And there you have our Amazing Peach Melba Trifle!
Summary of trifle layers:
Bottom: Lady’s fingers
Layer of peaches
Drizzle of raspberry sauce
Layer of peaches
Drizzle of raspberry sauce
Fresh whipped cream and meringue cookies
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