Peach Melba Icebox Cake

Savour the summer flavours of fresh raspberries and peaches in this divine no-bake dessert. Alternating layers of peach-soaked cookies, peaches and raspberries, and a classic chantilly cream combine in a dreamy mix of tastes and textures. It’s a can’t-miss finish to any BBQ, garden party, or summer event.

Prep Time
45 minutes
at least 8 hours, preferably overnight chilling time.
Peach melba icebox cake shown on a peach platter garnished with a peach slice and raspberries

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Loaf pan (9 x 5 inch)

Parchment paper (for loaf pan and saucepan)

Sharp paring knife

Cutting board

Medium heavy-bottomed saucepan

Scale OR dry measuring cups

Liquid measuring cup

Measuring spoons

Heatproof spatula


Medium bowl x 2

Slotted spoon

Medium dish

Stand mixer fitted with whisk attachment OR large bowl with hand mixer

Fine-mesh sieve

Small offset spatula

Aluminum foil

High-sided bowl (medium)

Immersion blender OR food processor OR blender

Spatula OR spoon

Shallow dish



12 servings
For the poached peaches:
  • 4 peaches, medium-sized, ripe but firm
  • 2¼ cups (488 g) Redpath® Golden Yellow Sugar, packed
  • 2 cups (500 ml) water
  • 4 pcs (8 g) lemon zest, wide strips
  • ½ tsp (3 g) salt
  • 2 tsp (10 ml) pure vanilla extract
For the raspberry coulis (makes 1¼ cup / 313 ml):
  • 4 cups (454 g) fresh raspberries, washed and completely dried
  • 2 tbsp (30 ml) poaching syrup
  • 1 tbsp (15 ml) lemon juice, preferably freshly squeezed
  • 1 tbsp (8 g) Redpath® Icing Sugar
For the filling (makes 6 cups):
  • 3 cups (750 ml) heavy cream, cold
  • ½ cup (60 g) Redpath® Icing Sugar
  • 1 tbsp (15 ml) pure vanilla extract
  • ¼ tsp (2 g) salt
  • 40 pcs (240 g) Maria cookies (see Chef’s Tips)
  • Reserved poaching syrup
  • 2 cups (250 g) fresh raspberries, washed and thoroughly dried
Garnishes (optional):
  • Peach slices
  • Fresh raspberries

Step 1

Line a 9 x 5 loaf pan with parchment paper, leaving an overhang on all sides for easy unmolding. Set aside in the fridge to chill.

For the poached peaches:

Step 1

Slice peaches in half, starting and ending at the stem of the fruit. Twist each peach half in opposite directions to separate the halves. Carefully remove pits; if necessary use a sharp paring knife to loosen or carve the pit from the flesh. Repeat process with the remaining peaches.

Step 2

In a medium heavy-bottomed saucepan, combine the Redpath® Golden Yellow Sugar, water, strips of lemon zest, and salt. Place onto medium heat and bring to a simmer, stirring to dissolve the sugar. Reduce heat to medium-low.

Step 3

Stir in the vanilla extract and carefully lower peaches into the simple syrup. Use a ladle to spoon the hot syrup into the cavities of the peaches. Place a parchment round (cut to the size of the saucepan used) over the peaches and poaching liquid. This helps to keep the peaches submerged while it gently simmers; 5 to 8 minutes, or until a sharp knife can easily pierce and slide out of the fruit.

Step 4

Remove saucepan from heat and allow peaches to cool to room temperature in the syrup.

Step 5

Gently remove and discard skins from the peach halves. Transfer peach halves and cooled syrup to a bowl and place in the fridge to chill; at least 1 hour.

Step 6

With a slotted spoon, carefully remove peaches from the poaching liquid; reserve the poaching liquid.

Step 7

With a sharp knife, cut each peach half into 6 slices and place into a dish. Place peaches and the poaching liquid back into the fridge until needed.

For the raspberry coulis:

Step 1

In a medium, high-sided bowl or container, combine raspberries, 2 tablespoons (30 ml) of the reserved poaching liquid, lemon juice, and the Redpath® Icing Sugar.

Step 2

Using an immersion blender, blend until raspberries are completely broken down and smooth.

Step 3

Place a fine-mesh sieve over a bowl or airtight container, strain the raspberry mixture, pushing the liquid through the sieve using a spatula or spoon; discard seeds. Store the raspberry coulis in an airtight container in the fridge for up to 2 days.

For the filling:

Step 1

In the bowl of a stand mixer fitted with the whisk attachment (see Chef’s Tips), whip the heavy cream until slightly thickened.

Step 2

Sift the Redpath® Icing Sugar over the surface of the cream. Add the vanilla extract and salt. Whip at medium-low speed until the sugar is incorporated into the cream, then increase speed to medium-high and beat until medium to stiff peaks form; do not over whip.

To assemble:

Step 1

Remove the chilled loaf pan from fridge. With a small offset spatula, evenly spread about ⅔ cup of the chantilly cream onto the base of the lined loaf pan.

Step 2

Place 2 cups (500 ml) of the remaining poaching syrup into a shallow dish. Dip cookies into the poaching syrup and add a layer of dipped cookies over the cream, breaking or cutting cookies in half or in quarters to fill any large gaps. Place another layer of chantilly cream, about ¾ cup, over the cookies. Place 16 peach slices over the cream and sprinkle the peaches with ⅔ cup of the fresh raspberries.

Step 3

Repeat process until there are 7 layers of chantilly cream, 4 layers of cookies (the last layer being cookies), and 3 layers of fruit (peaches and raspberries). There should be about ¾ cup chantilly cream left over; cover and place into the fridge.

Step 4

Cover the loaf pan with aluminum foil and place into the fridge to chill; minimum 8 hours, but preferably overnight to make slicing easier.

Step 5

Remove foil. Ensure the parchment overhangs are hanging on the sides of the loaf pan. Place a platter over the loaf pan. With a hand underneath the loaf pan and a hand securing the platter over the pan, carefully flip the pan and platter together. Carefully pull the pan away from the cake. Peel off the parchment paper.

Step 6

To serve:

Option 1

Drizzle the top of the cake with the raspberry coulis. Slice and serve. Garnish with peaches and/or raspberries, if desired.

Option 2

Spoon raspberry coulis onto a plate, place a slice of the cake onto the coulis. Garnish with peaches and/or raspberries, if desired.

Option 3

Place a slice of the cake onto a plate. Drizzle slice with the raspberry coulis and garnish with peaches and/or raspberries, if desired.

Peach melba icebox cake revealing layers of cookies, cream, peaches, and raspberries