Peach Melba Trifle recipe

Combining the classic flavours of peach and raspberry, this trifle is absolutely delicious. Garnish it with chocolate shavings.


  • 12 sponge fingers
  • 2 tbsp. peach liquor
  • 225g raspberries
  • 1 peach, stoned and peeled
  • 1 sachet of raspberry jelly
  • 300ml custard (packet, or make your own)
  • 300ml whipping cream

Method of Preparation:

  1. Put the sponge fingers in the bottom of a serving dish. Cover with the peach liquor.

  2. Dice the peach flesh and put it over the sponge fingers. Sprinkle the raspberries over the peach.

  3. Make up the jelly according to the packet instructions and pour it over the sponge fingers and fruit. Leave it to set for a few hours.

  4. Spread the custard over the jelly and then whip the cream and spread that over the custard.

  5. Allow the trifle to set in the fridge for a few hours before serving.

Author: Laura Young.

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225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)
300mlabout 1 ¼ cups (1.268 cups based on 236.59 mililitres in a US cup)


Published: March 28, 2011