My Champagne-soaked peach melba trifle

Sandra Slawinski 9th September 2020 0 comments

I am making up a new dessert by combining 3 of my favourites: peach Melba, Eton mess and trifle.

Adore anything peach, it is my all-time favourite fruit and now in season I eat about 10 a week, I just can’t get enough of them: straight up, grilled in my salad or in a dessert.

I layered champagne-soaked peaches, simple cake, whipped cream, raspberry coulis and crispy pink ladyfingers in a gorgeous trifle vasque ( thank you Bea for lending me your family heirloom).

Check out my grilled peaches with cardamom and whiskey cream, click here.

PEACH MELBA is a dessert with peaches, raspberry sauce and vanilla ice cream. It was invented in 1893 by the infamous French Chef Escoffier at the Savoy Hotel in London to honour the Australian soprano Nellie Melba. It was an immensely popular dessert, somewhat out of fashion today but I just adore it!

ETON MESS is a dessert of fresh strawberries, whipped cream and meringue. It was first mentioned in 1893 and believed to be created at Eton college in the UK and called a mess due to its appearance.

TRIFLE is a dessert with layers of fruit, sponge cake drenched in sherry, custard and is topped with whipped cream. A version of this was already common in 16th century England. Ladyfinger biscuits are often used now.

STEP 1: Soak the slices of peaches in champagne for minimum an hour.


STEP 2: start layering with cake and raspberry coulis on the bottom.


My peach Melba trifle

Yield 6 portions


  • 6 peaches
  • 160 gr frozen raspberries
  • 400 ml champagne 
  • 200 ml cream, whipped
  • 1 tablespoon powder (confection) sugar
  • 200 gr cake, regular loaf home made or shop bought
  • 30 small lady fingers, I used shop bought traditionally served with champagne   


  1. Slice the peaches and submerge in champagne and let steep for minimum of 1 hour.
  2. Slice and dice the cake in cubes about 2 cm.
  3. Let the raspberries defrost and blizt them till smooth.
  4. Whip the cream with the powder sugar till still.
  5. Start the assemble: place a layer of cake cubes in the bottom of the vasque. Spoon over some of the infused champagne, add a layer of raspberry coulis. Layer infused slices of peaches next. Add a layer of ladyfingers next. Top with some whipped cream. 
  6. And repeat now the layers. You can either top the whipped cream layer or just decorate. I topped mine with more cake, ladyfingers, raspberry coulis, and peaches. 
  7. Chill and serve with some coulis. 


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my friend Bea’s vasque , table cloth from ZaraHome, vintage silver spoon and white galet my mama made.