Best Peach Melba Trifle Recipes

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

ITALIAN PEACH MELBA TRIFLE

Steps:

• 1. Whip the cream in mixing bowl until slightly thick.
• 2. Add the powder sugar and continue to mix.
• 3. Next the vanilla and raspberry liquor.
• 4. Add the mascarpone cheese and continue beating until thick and stiff peaks appear.
• 5. Set aside.
• 6. Put raspberries into a blender.
• 7. Add peach schnapps.
• 8. Blend until mixed.
• 9. Begin assembling the trifle using 1 layer of ladyfingers.
• 10. Top this with the raspberry mixture to cover cake.
• 11. Add the sliced peaches on top of the raspberry mixture.
• 12. Next spread 1/3 of the bowl of whipped cream over the peaches.
• 13. Repeat the layers of cake, raspberries, peaches and filling two more times until bowl is full.
• 14. At this point, cover with plastic wrap and refrigerate overnight.
• 15. Garnish with peach half and a little raspberry sauce just before serving. Should be scooped into dish to serve and enjoy.

PEACH MELBA TRIFLE

Steps:

• In a large bowl, combine sweetened condensed milk and water; mix well.
• Add pudding mix; beat with a wire whisk until well blended.
• Chill 5 minutes.
• Fold in whipped cream and 1 Tablespoon sherry.
• Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
• Sprinkle with 2 tablespoons sherry.
• Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
• Repeat layering with remaining cake, sherry, peaches and pudding.
• Chill.
• Garnish with almonds and additional preserves if desired.
• Refrigerate leftovers.

PEACH MELBA TRIFLE

Steps:

• Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
• Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.