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Peach Melba Trifle
Nb persons: 20
Yield:
Preparation time:
Total time:
Source: Ellie Viviano
| sponge cake | |
| fresh raspberries | |
| fresh peaches | |
| nutmeg | |
| sugar | |
| 1 pint | whipping cream |
| 2 large packages | vanilla pudding |
| 4½ cups | milk |
| peach brandy | |
| kiwi, sliced, (for garnish) |
Cut sponge cake(or cassata) into ½-inch layers. Sprinkle cake with peach brandy if desired.
Custard: Cook vanilla pudding as directed, decrease milk to 4½ cup, add a little nutmeg. Cover with plastic wrap directly on the top of the pudding. Chill until cold. Whip whipping cream. Beat up chilled pudding and fold in cream.
Slice fresh peaches. Add a couple of tablespoons of sugar and a little nutmeg.
Put one layer of the cake into a bowl. Add an inch or so of custard. Put raspberries and peaches on top. Cover with another cake layer. Repeat ending with pudding. Top with whipped cream.
Serves 20-25.
From Ellie Viviano.
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