Appetizers & Side Dished

Peaches and cream cheesecake trifle



  • 1/3 cup lemon juice
  • 1 1/2 cups caster sugar
  • 500g frozen raspberries
  • 1 tablespoon dry apera (sherry)
  • 750g cream cheese, softened
  • 3/4 cup icing sugar mixture
  • 1 tablespoon finely grated orange rind
  • 2 tablespoons orange juice
  • 600ml thickened cream
  • 2 x 400g jam sponge rolls
  • 3 yellow peaches
  • 250g fresh raspberries
  • 1/2 teaspoon vanilla bean paste


  • 1/2 cup flaked almonds
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon ground cinnamon
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  • Step 1
    Place lemon juice, caster sugar and frozen raspberries in a large microwave-safe glass bowl. Microwave, uncovered, on HIGH (100%), stirring every minute, for 4 minutes or until sugar has dissolved.
  • Step 2
    Microwave, uncovered, on HIGH (100%), stirring halfway through, for a further 12 minutes or until slightly thickened. Strain mixture through a fine sieve into a heatproof bowl. Discard seeds. Cool for 30 minutes.
  • Step 3
    Meanwhile, make Maple Cinnamon Almonds Place almonds in a frying pan over medium heat. Cook, stirring, for 2 to 3 minutes or until just toasted. Add maple syrup and cinnamon. Cook, stirring constantly, for 1 minute or until almonds are golden and toasted. Transfer to a bowl. Set aside to cool.
  • Step 4
    Reserve 1/3 cup of raspberry sauce. Add dry apera to remaining raspberry sauce. Stir to combine.
  • Step 5
    Using an electric mixer, beat cream cheese, icing sugar, rind and juice until light and fluffy. Add 1 cup cream. Beat until combined.
  • Step 6
    Cut each sponge roll into 2cm-thick slices. Thinly slice 2 peaches. Reserve 1/4 cup fresh raspberries and 1 tablespoon almonds. Layer sponge roll slices, peach slices, remaining raspberries and almonds with dollops of cream cheese mixture and raspberry apera mixture in a 3-litre (12-cup-capacity) serving bowl.
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