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Peach melba cream buns recipe

Peach melba cream buns recipe

1 rating

Summer means peaches and cream! Our cheat’s cream buns are inspired by Italian maritozzi. They're filled with raspberries, tinned peaches and an indulgent cream filling for big peach melba flavours. They’re made with just 5 ingredients, and make the perfect no-bake summer treat. See method

  • Makes 6 mini buns
  • Takes 20 mins
  • 283 calories / serving
  • Vegetarian


  • 250g raspberries
  • 200ml double cream
  • 40g icing sugar, plus extra for dusting
  • ½ can tinned sliced peaches in juice, drained and finely chopped (roughly 150g drained weight)
  • 6 Tesco Finest Mini Brioche Buns

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    10g 52%
  • Sugars

    14g 16%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 26.2g Protein 3.6g Fibre 2.1g


  1. Whizz 150g of the raspberries in a food processor. Push the puréed pulp through a sieve to remove the seeds.
  2. In a large bowl, whip the cream with the raspberry purée and icing sugar until very soft peaks form. Gently fold through the chopped peaches.
  3. Cut a V-shape through the middle of the buns, making sure not to cut all the way through. Open the buns up, spoon in some cream, then use a hot knife to smooth the cream so that it is flush with the bun. Arrange 3 raspberries across the cream of each bun, dust with icing sugar and serve immediately.

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