Peach Melba Trifle

peach melba trifle

Peach Melba Trifle

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  • 60 trifle sponges
  • 5 lb raspberry jam
  • 1 1/2 pints medium sherry
  • 120 oz canned sliced peaches in natural juice drained
  • 2 1/2 lb ratafia biscuits
  • 10 floz brandy
  • 8 pints custard cooled
  • 6 pints whipping cream
  • 2 lb fresh raspberries
  • 1 lb flaked almonds toasted


  • Split the sponges and sandwich together with the jam. Arrange them in large glass bowls.
  • Spoon over sherry mixed with a little of the fruit juice, scatter over peaches, arrange ratafia biscuits in a layer on top and sprinkle with half the brandy.
  • Spread the custard evenly over the fruit and biscuits.
  • Whip the cream until soft peaks form, then fold in the remaining brandy.
  • Spoon over the trifles and top with raspberries and almonds.


fills four 6 pint (3.5 litre) bowls
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