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Simple Melba trifles

Wednesday, 6 November 2013

Oh my, you are going to want to eat this!!! It's seriously easy to make and tastes amazing.

You will need:
4 ripe peaches (stoned and sliced)
200g raspberries
5tbsp Cream Sherry
1 Madeira loaf cake (sliced)
500g fresh custard
300ml whipping cream (softly whipped)
Salted pistachios (roughly chopped)

Put the peaches and raspberries in a bowl and pour the sherry over the top, place in the fridge for anywhere from 15 minutes to 8 hours or overnight. The longer you leave it the more the fruit will take up the flavour of the sherry and sweeten the sherry in the bowl.

When the fruit is ready layer the sliced cake in the bottom of your chosen server(s). Carefully spoon the fruit and sherry over the top of the cake. I like to add a tiny bit more sherry if it looks a little dry at this point. Pour custard over the top of the fruit leaving enough space for the layer of whipped cream. Spoon a liberal layer of whipped cream onto the custard. Chill until ready to serve and garnish with the chopped pistachios immediately prior to serving.

With thanks to Waitrose for the recipe.


  1. Oh these look yummy! I'm definitely a big fan of trifle.

    Hmm maybe...

    1. Thanks, bit naughty for a week night but sooooooooo worth it x

  2. This looks delightful and sounds so yummy. Thanks for sharing!


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