Peach Melba Trifle

Easy Peach Melba Trifle (In Dessert Jars!)

By The Weekly  

August 14, 2019

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Cool off from Singapore's heat with this refreshing peach melba (a tantalising combination of peach, raspberry and vanilla) trifle. Serve them in individual trifle jars for entertaining guests with minimal effort.

  • Prep: 15 mins
  • Yields: 4 Servings


½ x 85 g packet raspberry-flavoured jelly crystals

⅓ cup frozen raspberries, thawed

2 cups chopped bought plain sponge cake

1 cup double-thick vanilla custard

¾ cup thickened cream, whipped

1 large peach, halved, each half cut into 4 wedges

Mint leaves, to serve

Icing sugar, to dust


1Prepare jelly following packet directions. Pour evenly into four 1-cup straight-sided jars or glasses. Add 1 tablespoon of raspberries to each. Chill for 2 hours or until set.

2Arrange sponge cake over jelly in jars. Pour custard over sponge, then dollop with cream.

3Serve topped with peach wedges, remaining raspberries and mint leaves. Dust with icing sugar.

Top Tips:

1. For equal layers, spread and press down ingredients after each addition with the back of a spoon. Trifles can be made up to 4 hours ahead.

2. Get the kids in the kitchen to help make them – they’ll love being involved. Use your creativity and tastebuds to mix and match store-bought cakes, biscuits, lollies and cream to make your own signature trifles.

Photo: Rodney Macuja/