Peach-Melba-and-Sabayon Trifle

Peach-Melba-and-Sabayon Trifle

A glorious vision of seasonal splendor, our Peach Melba and Sabayon Trifle is the perfect crown for a midsummer fête. Frothy tiers of sabayon float over slivers of pound cake, cushioning luscious layers of macerated raspberries and peaches—an ethereal dessert that offers the perfect conclusion to enchanted hours of unhurried amusement enjoyed amongst friends.

Peach-Melba-and-Sabayon Trifle
Makes 10 servings
  • 6 cups fresh raspberries
  • 1½ cups raspberry preserves
  • ⅓ cup orange-flavored cognac liqueur*
  • 2 tablespoons fresh lemon juice, divided
  • 6 cups fresh peaches, peeled and sliced
  • ¼ cup Madeira
  • ¼ cup firmly packed light brown sugar
  • 1 (16-ounce) frozen pound cake, thawed and cut into 1½-inch-thick slices
  • Sabayon (recipe follows)
  • Garnish: fresh peach slices, fresh raspberries, and fresh mint
  1. In a medium bowl, gently combine raspberries, raspberry preserves, liqueur, and 1 tablespoon lemon juice; muddle berries slightly.
  2. In a separate medium bowl, combine peaches, wine, brown sugar, and remaining 1 tablespoon lemon juice. Stir to combine, and allow peaches to macerate for at least 10 minutes. Drain liquid from peaches.
  3. Spread one-third raspberry mixture into bottom of a trifle dish. Top with one-third peach mixture. Layer one-third cake slices, and top with one-third Sabayon. Repeat layers twice, ending with Sabayon. Refrigerate to chill for at least 2 hours. Garnish with peach slices, raspberries, and mint, if desired. Serve immediately.
*For testing purposes, our test kitchen used Grand Marnier.

Makes approximately 4 cups
  • 6 egg yolks
  • ⅓ cup sugar
  • ⅔ cup Madeira
  • 1½ cups heavy cream
  • ½ cup confectioners’ sugar
  1. Prepare an ice bath large enough to accommodate the bowl used to cook Sabayon.
  2. In a medium shallow bowl set over a pan of simmering water, combine egg yolks, sugar, and wine. (Make sure bottom of bowl does not touch simmering water.) Cook, whisking constantly, until mixture thickens and appears fluffy, about 10 to 12 minutes.
  3. Remove from heat, and set bowl in prepared ice bath. Continue whisking until mixture is completely cool.
  4. In a separate medium bowl and using a mixer at medium speed, beat cream and confectioners’ sugar until stiff peaks form. Gently fold whipped cream into cooled egg-yolk mixture. Sabayon should be used immediately but can be stored, refrigerated, in an airtight container for up to 24 hours.

Text Melissa Lester
Photography Marcy Black Simpson
Styling Kathleen Cook and Missie Neville Crawford
Recipe Development and Food Styling Loren Wood

For more recipes to accompany your own elegant gathering, see “An Afternoon on the Lawn” on page 27 of the July/August 2014 issue of Victoria

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