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italian peach melba trifle

(2 ratings)
Blue Ribbon Recipe by
Patricia Kutchins
Lake Zurich, IL

Peach melba is an awesome dessert, but adding an Italian cheese to it makes it absolutely indescribable!

Blue Ribbon Recipe

Peach & raspberries are a flavor marriage made in heaven! This dessert isn't only beautiful, it tastes out of this world. A fluffy whipped cream layer has a slight raspberry flavor. The raspberry mixture soaks into the yummy ladyfingers and peaches. The alcohol is not cooked out, but there isn't a harsh alcohol flavor. Guests will think it took hours to prepare. No need for them to know how easy it is to make.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 45 Min
method No-Cook or Other

Ingredients For italian peach melba trifle

  • 3 c
    heavy whipping cream
  • 1 1/2 c
    powder sugar
  • 1 tsp
  • 2 Tbsp
    raspberry liquor
  • 15 oz
    mascarpone cheese (room temperature)
  • 1 bag
    frozen raspberries, 12 oz.
  • 1 tsp
    peach schnapps liquor
  • 1 bag
    frozen peaches; sliced and defrosted; 2 lb
  • 2 pkg
    soft ladyfingers

How To Make italian peach melba trifle

Test Kitchen Tips
We used a bit too much raspberry mixture in the layers. We crushed extra ladyfingers and added a few extra peaches for a beautiful presentation.
  • 1
    Whip the cream in mixing bowl until slightly thick.
  • 2
    Add the powder sugar and continue to mix.
  • 3
    Next the vanilla and raspberry liquor.
  • 4
    Add the mascarpone cheese and continue beating until thick and stiff peaks appear.
  • 5
    Set aside.
  • 6
    Put raspberries into a blender.
  • 7
    Add peach schnapps.
  • 8
    Blend until mixed.
  • 9
    Begin assembling the trifle using 1 layer of ladyfingers.
  • 10
    Top this with the raspberry mixture to cover cake.
  • 11
    Add the sliced peaches on top of the raspberry mixture.
  • 12
    Next spread 1/3 of the bowl of whipped cream over the peaches.
  • 13
    Repeat the layers of cake, raspberries, peaches and filling two more times until bowl is full.
  • 14
    At this point, cover with plastic wrap and refrigerate overnight.
  • 15
    Garnish with peach half and a little raspberry sauce just before serving. Should be scooped into dish to serve and enjoy.