Italian Peach Melba Trifle Food

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

STRAWBERRY AND PEACH CREAM TRIFLE

Steps:

• Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding. Refrigerate at least 2 hours until chilled.
• Mix strawberries, cubed peach and sugar. Let stand at room temperature 15 minutes.
• Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with amaretto. Place 9 slices in 3- to 4-quart straight-sided glass bowl. Spoon half of strawberry mixture over cake.
• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over strawberries. Repeat layers with remaining cake, strawberry mixture and pudding mixture. Refrigerate at least 2 hours.
• Just before serving, sprinkle with almonds. Top with sliced peaches.

ITALIAN PEACH MELBA TRIFLE

Steps:

• 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.

FRESH PEACH TRIFLE

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

PEACH MELBA TRIFLE

Steps:

• Put the amarettis into a glass bowl and pour over the orange juice. Slice the peaches or nectarines and save a few good slices. Add the rest to the bowl and mix lightly. Drizzle over a little raspberry coulis, followed by the custard.
• Whip the cream until it just holds its shape then spoon over the trifle. Top with the reserved peach slices and drizzle with a little more raspberry coulis. Chill for up to 2 hours, until ready to serve.

PEACH MELBA TRIFLE

Steps:

• In a large bowl, combine sweetened condensed milk and water; mix well.
• Add pudding mix; beat with a wire whisk until well blended.
• Chill 5 minutes.
• Fold in whipped cream and 1 Tablespoon sherry.
• Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
• Sprinkle with 2 tablespoons sherry.
• Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
• Repeat layering with remaining cake, sherry, peaches and pudding.
• Chill.
• Garnish with almonds and additional preserves if desired.
• Refrigerate leftovers.

PEACH MELBA TRIFLE

Steps:

• In large bowl, combine sweetened condensed milk and water. Add pudding mix; mix well. Chill until thickened, about 20 minutes. Fold in whipped cream.
• In 8-inch trifle bowl, layer 1/2 of the pound cake pieces, 1/2 of the pie filling, 1/3 of the raspberries and 1/2 of the pudding. Repeat layers. Garnish with remaining raspberries.
• Cover and chill at least 2 hours. Store leftovers covered in refrigerator.