Peach Melba Trifle Pudding | Peach Raspberry Trifle

A delicious trifle pudding with amazing flavors of peach and raspberry…




Each time Ramadan draws closer to the end, the feelings are mixed. As much as you don’t want the month to end, you look forward to Eid. This time, Eid seems to hit differently. Apart from some loved ones not being with us any longer or suffering from illnesses that don’t seem to get them any better, I don’t have my family around. My brother is travelling to the US to my sister and my parents are there with her. I do feel sad that I may be just with HD and my girls, Alhamdulillah, but I feel happy for my sister, because usually she is in my shoes most of the time. I am looking forward to a very quiet Eid, at the most. We have no plans to travel anywhere, not even close but let’s see how it goes… 🙂 Even though it was kind of sure that Ramadan may be 29 this time, of late, there has been news that Ramadan may be 30 days and Eid will be on Saturday. But no, we have Eid tomorrow, Alhamdulillah, so the mad rush is on… 🙂


One thing that adorns the table on Eid days is a big plate of biriyani – a lot of variety already on the blog – and dessert. A lot of homes make the Sheer Kurma, while in our side, we make Paal Pizhinjath. But the new generation like to put up desserts that are innovative, at the best. Some of the desserts that I like to make when I have guests during Eid are:


Trifles – I have made this trifle several times for Eid gatherings… Since it is almost mango season, mango trifle can be one to try…

Arab desserts like Umm Ali – my absolute favorite, Layali Lubnan and Aish El Saraya

Milk Cakes – the most trending one being the Lotus Milk Cake and a personal favorite being the Saffron one

Super easy ones like Serradura and the Biscoff Tiramisu, which are almost cult hits…

There are so much more desserts already occupying space on the blog, please feel free to check them and pick up one that you deem easy. That is what I do. Dessert is always the first thing I make and keep into the fridge so that I can concentrate on the mains. Since I mentioned trifles above, let me introduce you to a trifle I tried recently and absolutely loved…




I had come across this concept of “Peach Melba” some time ago and it had been playing in my mind ever since. Melba is the name of a sauce that is cooked with raspberries, basically like a compote. The Melba goes amazingly well with peaches, and hence is usually served like a drizzle over a scoop of good vanilla ice cream and chopped peaches. If you want a little bit of history, here is the Wikipedia link for you. 😉 I wanted to make a trifle with similar flavors and that is how this Peach Melba trifle was born. We had guests over for lunch just a week before Eid and I ended up making this dessert. The base is raspberry jelly, I lined the sides with strawberry roll cakes. The custard is a simple Jello pudding mixed in with whipped cream and then I threw a can of peaches and raspberry compote, wherever I can. I topped it with almonds for extra crunch and a couple of the fruits for garnish purpose.


The main reason I love trifles is that you can incorporate several elements into it and yet they taste amazing. It is always a show stopper and a crowd pleaser. For the melba touch, I used frozen raspberries, since the fresh ones in the market now are still very sour. I tossed them in some vanilla and sugar and allowed them to release their juices. I used canned peaches, so I used the sugar syrup to brush the roll cakes with. You can use simple pound cakes, but I feel that cake rolls make it even more delicious, plus they look attractive on the sides when displayed. Even though I used Jello vanilla pudding, you can make thick custard. I have used a mixture of sweetened whipped cream and custard as the trifle main, but you can use just custard, if that is what you like. It is a very easy dessert, that can be done in stages and set off very quickly. So it comes in the category of the desserts I mentioned earlier – those that you can just make and keep in the fridge, while you take care of the other stuff.




InShaAllah, will take a mini break and be back after the Eid holidays. No plans as such, but will move with the flow… Do make sure to take full advantage of the remaining days of Ramadan… TakabalAllah Minna Waminkum… 🙂


Peach Melba Trifle Pudding | Peach Raspberry Trifle

Course Dessert
Cuisine International
Prep Time 1 hour
Cook Time 4 hours
Servings 6
Author Rafeeda AR


  • 1 box 85 gm raspberry jelly
  • 425 gm peaches in sugar syrup I used Dole brand
  • 130 gm box Jello Vanilla Pudding refer notes
  • 3 cups milk
  • 200 gm whipping cream
  • 2 packs 110 gm each swiss roll cake I used strawberry flavor
  • 300 gm raspberry frozen
  • 1/4 cup sugar
  • 1 tsp vanilla extract


  • Keep a big pan ready. Prepare the jelly as per box instructions. Pour into pan. Allow to set in the fridge for an hour.
  • Reserve a few raspberries for garnish. Mix the rest of it, sugar and vanilla. Toss well. Set aside for it to release its juices.
  • Cook the Jello pack along with the milk till thick. Allow it to cool completely.
  • Whip the cream till stiff. Fold in the cooled Jello pudding.
  • To assemble, take out the jar from the pan. Drain the peach slices and chop roughly. Reserve the sugar syrup and a few pieces for garnish.
  • Cut the rolls into equal slices. Brush with sugar syrup. Arrange on the side of the dish.
  • Sprinkle half of the raspberry compote and peach slices on top of the jelly.
  • Spread half the cream custard. Sprinkle the remaining fruit and compote and top with the remaining cream custard.
  • Cling wrap and let it set for a couple of hours in the fridge.
  • Just before serving, decorate with the reserved raspberry and peach slices and sprinkle some almond slices. Dig in!


Instead of Jello vanilla pudding, you can use custard powder. Stir 3-4 tbsp of custard powder into the milk along with sugar as per sweetness, cook till thick. Cool and then fold into the whipped cream. The custard needs to be really thick so that pudding holds its consistency. 

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