Peach Trifle
Fresh peach slices are gently macerated with cinnamon sugar and a squeeze of lemon, coaxing out their natural juices, then layered with soft cubes of pound cake and clouds of whipped cream. It comes together in about 25 minutes, chills beautifully in the fridge, and feels effortless yet special.
Servings 12
Calories 403kcal
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!
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 101mg | Sodium: 237mg | Potassium: 222mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1252IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg