When peach season is in session and summer is hot, this quick chilled icebox peach trifle takes only 25 minutes to assemble. The fresh peach slices are macerated in cinnamon sugar and lemon to draw out the beautiful peach juices, then layered with whipped cream and cubes of enchanting pound cake. What are you waiting for?
Why you will like this Trifle with Peaches
Long live peaches! I always feel so privileged when peach season is in full swing. This is one of the many ways to enjoy fresh peaches in this simple peach trifle. Quickly assemble and set in the refrigerator until serving, four hours is best, but if you can't wait, no one will judge you.
Ingredients in Peach Trifle
The Pound Cake
- Pound cake - free to make and bake a fresh pound cake, or purchase a store bought.
The Peaches
- Fresh peaches - look for firm, not hard, with a nice smell, and yellow red in color.
- Dark brown sugar
- Granulated sugar
- Fresh lemon juice
- Ground cinnamon
The Whipped Cream
- Heavy whipping cream - 40% Fat for maximum creaminess
- Confectioners’ powdered sugar - the superfine sugar creates a smooth texture
- Pure vanilla extract
How to Make Trifle with Peaches
Macerate means to draw out the juice of, in this case, the juice of the peaches using sugar and lemon through a resting period.
- Whisk together dark brown and granulated sugars with the cinnamon in a small bowl.
- In a large bowl, gently stir peach slices in lemon juice, then add in the cinnamon sugars and gently toss again. Set aside for 20 minutes to allow peaches to macerate (release liquid).
- Beat whipping cream, powdered sugar, and vanilla with a stand or an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
- Place 2 cups cake pieces in the bottom of a 14-cup trifle dish; top with 2 cups peach mixture and juices, then 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.
- Refrigerate until chilled, about 4 hours. Before Serving, garnish with more sliced fresh peaches, or reserved macerated peaches. Enjoy!
The History of the Layered Trifle Dessert
Trifle is a traditional English dessert with a history dating back to the late 16th and early 17th centuries. The word "trifle" originated from the Middle English term "trufle," signifying something of little importance. Originally a simple dish made with sweetened cream, sugar, and ginger, trifle evolved into a layered dessert, often with alcohol-soaked sponge cake or biscuits, custard, and fruit, typically served in elegant glass bowls. Throughout the centuries, it remained a popular dessert in British households and continues to be cherished globally, inspiring various adaptations and variations in different cultures.
Equipment
More Delicious Peach Recipes
Peach Trifle
Ingredients
The Pound Cake
- 14 oz. store-bought pound cake or homemade pound cakecut, into 1-in. pieces (approx. 6 cups)
The Peaches
- 8 fresh peaches washed, sliced with skin on
- ¼ c dark brown sugar packed
- ¼ c granulated sugar
- 2 tbs fresh lemon juice of one whole lemon
- ½ teaspoon ground cinnamon
The Whipped Cream
- 3 c heavy whipping cream (720ml)
- ⅔ c confectioners’ powdered sugar (85g)
- 1 tbs pure vanilla extract (13ml)
Instructions
- Macerate means to draw out juice of, in this case the juice of the peaches using sugar and lemon through a resting period.
- Whisk together dark brown and granulated sugars with the cinnamon in a small bowl.
- In a large bowl, gently stir peach slices in lemon juice, then add in the cinnamon sugars and gently toss again. Set aside for 20 minutes to allow peaches to release liquid.
- Beat whipping cream, powdered sugar, and vanilla with a stand or an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.
- Place 2 cups cake pieces in bottom of a 14-cup trifle dish; top with 2 cups peach mixture and juices, then 2 cups whipped cream. Repeat layers 2 more times, ending with whipped cream.
- Refrigerate until chilled, about 4 hours. Before Serving, garnish with more sliced fresh peaches, or reserved macerated peaches. Enjoy!
Notes
Nutrition
Leave a Reply