Peach-Melba-and-Sabayon Trifle
 
Makes 10 servings
Ingredients
  • 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
Instructions
  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.
Notes
*For testing purposes, our test kitchen used Grand Marnier.
Recipe by Victoria at https://victoriamag.com/peach-melba-sabayon-trifle/