Peach Trifle
This Peach Trifle Recipe is the dessert I reach for every single time I need something that looks fancy but barely takes any real effort. Layers of buttery pound cake, sweet macerated peaches, silky vanilla pudding, and clouds of whipped cream come together in a glass bowl that practically begs to be the centerpiece of the table. It is a no-bake dessert, which means no oven time and no stress about overbaking anything. You just layer, chill, and let the fridge do the work while you go enjoy your day.
Equipment
- Glass Trifle Bowl or straight sided glass bowl
- Handheld electric mixer
- Large mixing bowls
- Whisk
- Rubber Spatula Set
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 Pound Cake 10.75 to 16 ounce, cut into 1 inch cubes
- 6 medium Fresh Peaches about 6 cups, peeled and sliced; or 3 15-ounce cans sliced peaches, well drained
- 1/3 cup Granulated Sugar skip if using canned peaches
- 1 tablespoon Fresh Lemon Juice
- 2 boxes Instant Vanilla Pudding Mix 3.4 ounce boxes
- 3 cups Cold Whole Milk
- 2 cups Heavy Whipping Cream cold
- 1/4 cup Powdered Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Sliced Almonds toasted, for garnish (optional)
- Fresh Mint Leaves for garnish (optional)
Instructions
- Peel and slice fresh peaches into thin wedges about 1/4 inch thick. Place in a medium bowl with granulated sugar and lemon juice, toss gently, and let sit at room temperature for 15-20 minutes to draw out juices. If using canned peaches, drain well and skip the sugar and lemon juice.
- In a large bowl, whisk together instant vanilla pudding mix and cold milk for about 2 minutes until it starts to thicken. Cover and refrigerate for 5 minutes to fully set, then whisk again until smooth before using.
- In a separate large bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Using a handheld electric mixer on medium-high speed, beat for 3-4 minutes until soft to medium peaks form. Be careful not to overbeat.
- Using a sharp knife, cut the pound cake into roughly 1-inch cubes. Set aside on a cutting board or tray until ready to layer.
- Add about one-third of the pound cake cubes to the bottom of your trifle bowl, spreading into an even layer. Spoon one-third of the macerated peaches, including their juices, evenly over the cake. Add one-third of the vanilla pudding on top, spreading gently to the edges. Finish with one-third of the whipped cream, smoothing with a spatula.
- Repeat the same layering order two more times using the remaining cake, peaches, pudding, and whipped cream. Keep layers even and press down very lightly as you go so the trifle holds its shape when sliced. The final layer should be whipped cream on top.
- Cover the trifle bowl with plastic wrap and refrigerate for at least 3 hours, or overnight for best flavor. This chilling time allows the cake to soak up the peach juices and lets all the layers set together. Just before serving, sprinkle toasted sliced almonds over the top and add a few mint leaves if desired.
Notes
- Use ripe but firm peaches - overripe peaches turn mushy and release too much liquid.
- Chill your mixing bowl and beaters before whipping the cream - it whips up faster and holds its shape longer.
- Do not skip the maceration step for fresh peaches, it is what gives the layers that soaked, juicy flavor.
- Build the trifle in a clear glass bowl so every layer shows through the sides.
- Make it the night before - the flavor and texture actually improve after a long chill.
- Swap the pound cake for angel food cake for a lighter version.
- Add a splash of bourbon or peach schnapps to the peach layer for an adults-only twist.
- Store covered in the refrigerator for up to 3 days - the cake will soften more each day. Not recommended for freezing.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 220mgPotassium: 185mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 6mgCalcium: 10mgIron: 4mg
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