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Peach Melba trifle


  • Bring 1½ litres water to the boil with the caster sugar, cinnamon and vanilla in a large heavy-bottomed pot. Add the peaches, weight down with a plate and simmer for 5-7 mins. Remove from the heat and set aside to cool, regularly turning. Then peel and cut each peach into 4. 
  • To make the sauce, blend 450 gm raspberries with the icing sugar, a good splash of Framboise and the lemon juice. Taste for sweetening. 
  • Fold together the yoghurt, whipped cream and honey. Set aside. 
  • Then arrange half the Swiss roll in the base of a large bowl, sprinkle with Framboise and scatter half the peaches over the top. Pour half the raspberry sauce over, sprinkle with some fresh raspberries and spoon the yoghurt mixture over. Repeat the process finishing with a generous sprinkling of brown sugar. Refrigerate for 2 hours and serve.


  • 75 gm caster sugar
  • 3 cinnamon sticks
  • 1 vanilla bean, cut in 4 lengthways
  • 8 fresh peaches
  • 1 Swiss roll, sliced into rounds
  • 3-4 punnets raspberries
  • 75 gm icing sugar
  • Framboise (or another fruit) liqueur
  • 1 tbsp lemon juice
  • 500 ml Greek yoghurt
  • 300 ml thickened cream, lightly whipped
  • 2 heaped tbsp honey
  • brown sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm