Peach Melba Trifles 

A light twist on the classic Peach Melba, these individual trifles layer moist Madeira cake, juicy peaches, vibrant raspberry coulis, creamy custard, and whipped vanilla cream — all finished with toasted almonds. Ready in just 20 minutes, they make an elegant dessert for gatherings or a delightful year-round treat. Effortless yet impressive, they bring together fruity sweetness, silky textures, and a bit of crunch in each spoonful. Perfect for summer brunches or casual dinners with friends. 

Ingredients

• 150 g frozen raspberries, thawed
  
  

• 1 Tbsp icing sugar
  
  

• 450 g Madeira cake, sliced into 1 cm thick rounds
  
  

• 2 Tbsp sweet sherry
  
  

• 700 g canned peach slices in natural juice, drained
  
  

• 500 g vanilla custard
  
  

• 300 ml thickened cream
  
  

• 1 tsp vanilla bean paste
  
  

• 2 Tbsp toasted flaked almonds
  
  

Directions

1. Make raspberry coulis: Blitz the raspberries with icing sugar until smooth, then press through a fine sieve to strain.
   
   

2. Layer cake and sherry: Divide Madeira cake slices among 8 serving glasses, drizzle each with sherry.
   
   

3. Add peaches: Arrange drained peach slices evenly over the cake.
   
   

4. Add coulis and custard: Spoon raspberry purée over the peaches, then dollop or pour vanilla custard on top.
   
   

5. Whip cream: Whisk thickened cream with vanilla bean paste until soft peaks form.
   
   

6. Top and serve: Spoon whipped cream onto each trifle, then sprinkle with toasted almonds. Serve immediately or chill briefly.
   
   

Nutrients (per trifle; makes 8)

Approximate values per serving:

• Calories: ~350 kcal
  
  

• Protein: ~5 g
  
  

• Fat: ~18 g
  
  

• Carbohydrates: ~38 g
  
  

• Sugar: ~28 g
  
  

• Fiber: ~2 g
  
  

• Sodium: moderate