italian peach melba trifle

★★★★★ 2
a 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
serves 12
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
    vanilla
  • 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.
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