My peach Melba trifle

Yield 6 portions



  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

Recipe by Leeks and High Heels at