Peach Melba Sherry Trifle

Pair with Cream

Raspberries and peaches combined in a trifle with some fine Cream Sherry produces a retro dessert which is also elegant enough to suit today’s modern tastes.


sponge cake
cream sherry
large fresh peaches, stoned, peeled and cut into slices (reserve some slices for the decoration)
fresh or frozen raspberries (reserve some for the decoration)
tablespoons raspberry jam
1 litre 
custard made with full fat milk and custard powder
double cream
tablespoons icing sugar
tablespoon Cream Sherry
6 to 8 
amaretti biscuits


Line a large glass trifle bowl with the cake; drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen raspberries and peach slices, leaving some for decoration.

Make the custard according to the instructions on the tin, allow the custard to cool slightly then pour the custard over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin forming)

Pour the cream into a bowl, add the icing sugar and sherry, whip the cream until it holds soft peaks and then spoon the cream over the set and cold custard.

Decorate the trifle with small spoons of raspberry jam, fresh raspberries, peach slices and the amaretti biscuits. Cover with cling-film and refrigerate until you need to serve it.

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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Lavender & Lovage , United Kingdom Visit Website
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