Peach Melba Mini Cakes with Raspberries and Ice Cream
Peach Melba Mini Cakes with Raspberries and Ice Cream combine juicy ripe peaches, tart fresh raspberries, and creamy vanilla ice cream layered on light and airy mini sponge cakes. This elegant dessert offers a perfect balance of sweet, tart, and creamy flavors with a tender texture that is easy to customize and ideal for sharing or special occasions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 mini cakes
- Category: Dessert
- Method: No bake assembly (with optional baking for sponge cakes)
- Cuisine: International
- Diet: Gluten Free (when using gluten-free sponge cakes)
Ingredients
Fruits
- Fresh ripe peaches, sliced into thin wedges
- Fresh raspberries, rinsed and patted dry
Cake Base
- Mini sponge cakes (light and fluffy)
Dairy
- Vanilla ice cream
Sweetener & Garnish
- Honey or sugar syrup (for drizzling over peaches)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Fruit: Wash and slice the fresh peaches into thin wedges. Drizzle with honey or sugar syrup and gently toss to enhance the natural sweetness. Rinse the raspberries carefully to avoid squishing and pat dry.
- Assemble the Mini Cakes: Place each mini sponge cake on an individual serving plate. Layer peach slices evenly on top of the cakes, followed by a handful of raspberries to create the signature Peach Melba flavor.
- Add the Ice Cream: Top each assembled mini cake with a generous scoop of creamy vanilla ice cream, providing a delightful contrast of cold creaminess against the fruity layers and fluffy cake.
- Garnish and Serve: Add a fresh mint leaf on top for a refreshing aroma and a pop of color. Serve immediately to enjoy the optimal texture and temperature contrast.
Notes
- Use ripe but firm peaches to avoid mushiness.
- Keep ice cream well chilled before assembly to prevent early melting.
- Handle raspberries gently to preserve their shape and appearance.
- Serve immediately for the best texture and temperature experience.
- Consider baking your own sponge cakes for enhanced flavor and texture.
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 20g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Peach Melba, mini cakes, raspberries, vanilla ice cream, fruity dessert, easy dessert, gluten free dessert, summer dessert
