Peach Blackberry Trifles

  • serves 0
Anna Olson
Anna Olson

These pretty desserts are perfect to make for a hot summer’s day, since there is no need to turn on the oven or even the stove!

Photo by Michael Olson

46 Ratings
Directions for: Peach Blackberry Trifles



½ cup whipping cream

1 250g tub spreadable cream cheese

¼ cup icing sugar, sifted

zest of 1 lemon

2 Tbsp lemon juice

½ tsp vanilla extract

2 Tbsp limoncello* (Italian lemon liqueur), optional


½ cup hot water

½ cup icing sugar

2 Tbsp lemon juice

2 Tbsp limoncello* (optional)

6-9 ladyfinger biscuits

1 ½ cup peeled and diced fresh peaches

1 cup fresh blackberries



1. For the cream, whip the cream until it holds a soft peak and set aside. In a larger bowl, beat the cream cheese with the icing sugar, lemon zest, lemon juice, vanilla and limoncello (if using) until smooth. Fold in the whipped cream and chill until you are ready to assemble.


1. Stir the hot water and icing sugar until the icing sugar has dissolved, then stir in the lemon juice and limoncello (if using). Have the ladyfingers ready and toss the peaches and blackberries together.

2. Place a spoonful of the fruit into the bottom of 6 parfait glasses, tumblers or other individual dishes. Cut 3 ladyfingers in half, dip into the lemon syrup and place over the fruit (you may need fewer or more ladyfingers, depending on the glass size). Spoon or pipe the lemon cream over the ladyfingers and spoon a layer of fruit on top. Repeat with the cream, fruit and ladyfingers 1 to 2 more times, finishing with the cream, and just a little fruit on top. Chill until ready to serve.

3. The dessert should be served within 6 hours of assembling.

See more: Fruit, Berries, Citrus, Cocktails/Alcohol, Eggs/Dairy, Summer, Spring, Snack, Dessert

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