Peach Melba Trifle


(0 votes) 0 0

Peaches and raspberries are sandwiched between rich angel food cake and orange custard.

Shared by


  • 2 C. milk
  • 2 Tbs. cornstarch
  • 1/3 C. sugar
  • 5 egg whites, lightly beaten
  • 2 tsp. oil
  • 1 1/2 tsp. vanilla
  • 6 Tbs. orange-flavor extract
  • 1 8-oz. angel food cake, cut into 1 inch cubes
  • 4 ripe peaches, peeled, pitted and sliced
  • 2 C. raspberries

Our Readers Also Loved


Combine the milk and cornstarch in a saucepan and mix until the cornstarch is completely dissolved. Add the sugar, egg whites, and oil and mix well. Slowly bring to a boil over medium-low heat, stirring constantly with a wire whisk until thickened. Remove from the heat and allow to come to room temperature. When cooled, add the vanilla and 2 Tbs. orange extract. To assemble the trifle, place one third of the cake pieces in the bottom of a 2-qt. glass bowl or trifle dish. Sprinkle with 4 t. orange extract. Spoon 2/3 C. custard over the cake. Spoon 1/3 of the peaches and 1/3 of the raspberries over the custard. Repeat the process twice. Serve immediately or cover and refrigerate.

Makes 12 servings.

Around The Web