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Perfectly simple Melba trifles
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4 Perfectly Ripe Peaches, stoned and sliced
200g essential Waitrose Raspberries
5 tbsp Waitrose Cream Sherry
1 Waitrose Madeira Loaf Cake, thickly sliced
500g fresh custard
300ml essential Waitrose whipping cream, softly whipped
60g Waitrose Roasted Salted Pistachios, shelled and roughly chopped
1. Place the peaches in a bowl with the raspberries, pour over the sherry and place in the fridge for 15 minutes or up to 8 hours.
2. Arrange the cake in the base of 6 large glasses or pudding bowls and spoon over the peaches and sherry. Top with the custard and finally, spoon over the double cream. Chill until ready to serve.
3. Scatter with the chopped nuts just before serving.
Peaches and cream sherry make a wonderful combination, but dessert wines also work well.
Typical values per serving: