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Creamy Peach Melba Trifle Recipe Easy Homemade Dessert with Raspberry Coulis and Almond Biscuits

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A quick and easy layered dessert featuring ripe peaches, creamy mascarpone whipped with cream, crunchy almond biscuits, and tangy raspberry coulis. Perfect for summer gatherings and simple enough for any occasion.

Ingredients

Scale
  • 3 large ripe peaches, peeled, pitted, and sliced thinly
  • 12–15 crunchy almond biscuits or almond-flavored cookies (Amaretti preferred)
  • 8 ounces (225 g) mascarpone cheese, softened
  • 1 cup (240 ml) heavy cream, whipped softly
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1/4 cup (50 g) sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Prepare the Raspberry Coulis: Combine 1 cup raspberries, 1/4 cup sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Remove from heat, then press through a fine mesh sieve to remove seeds if desired. Let cool completely (about 15 minutes). If coulis is too thick after cooling, stir in a teaspoon of water to loosen.
  2. Whip the Cream: In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  3. Mix Mascarpone and Cream: Gently fold the whipped cream into the 8 ounces of softened mascarpone cheese using a spatula. Add lemon zest here if using.
  4. Slice Peaches: Peel and thinly slice the peaches. Arrange some slices in your trifle bowl for the first layer.
  5. Layer the Trifle: Start with a layer of almond biscuits broken into bite-sized pieces. Spoon a layer of mascarpone cream over the biscuits, then add a layer of peaches. Drizzle a few spoonfuls of raspberry coulis over the peaches.
  6. Repeat Layers: Repeat the layering process—almond biscuits, mascarpone cream, peaches, and coulis—until the bowl is filled. Finish with a generous layer of mascarpone cream and a final drizzle of coulis.
  7. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  8. Serve: Garnish with whole raspberries or almond slivers if desired. Serve chilled.

Notes

Use ripe peaches for best flavor and texture. Chill bowl and beaters before whipping cream for better results. Fold mascarpone and whipped cream gently to preserve airiness. Raspberry coulis can be made ahead and stored up to 3 days in the fridge. For gluten-free, use gluten-free almond biscuits or almond flour cookies. Avoid compressing biscuits too hard to maintain crunch. Let trifle chill overnight for best flavor melding.

Nutrition

Keywords: peach melba trifle, creamy dessert, raspberry coulis, almond biscuits, summer dessert, easy trifle recipe

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