Peach Trifle
A stunning no-bake dessert with layers of syrup-soaked pound cake, silky vanilla custard, juicy peaches, and billowy whipped cream. This impressive make-ahead dessert is endlessly adaptable and tastes even better when prepared the day before.
Equipment
- Trifle bowl (3-quart / 3-liter glass bowl with straight sides) - approximately 8 inches wide and 8 inches tall
- Electric hand mixer or stand mixer
- Large mixing bowls - at least two
- Rubber spatula
- Sharp chef's knife
- Cutting board
- Citrus juicer
- Whisk
- Large spoon or offset spatula - for layering
- Plastic wrap - for refrigerating
Ingredients
- 6 large fresh peaches - about 2 lbs / 900g, peeled, pitted, and sliced; or two 29 oz / 822g cans of sliced peaches in juice, drained
- 3 tablespoons granulated sugar - 38g; reduce to 1 tablespoon if using canned
- 1 tablespoon fresh lemon juice - 15ml
- 0.5 teaspoon ground cinnamon - 1g, optional
- 1 store-bought or homemade pound cake - approximately 16 oz / 450g, cut into 1-inch cubes
- 0.25 cup peach nectar, orange juice, or cream sherry - 60ml, for soaking
- 2 packages instant vanilla pudding mix - 3.4 oz / 96g each
- 3 cups whole milk - 720ml, cold
- 1 cup heavy whipping cream - 240ml, cold
- 2 cups heavy whipping cream - 480ml, cold, for topping
- 3 tablespoons powdered sugar - 24g
- 1 teaspoon pure vanilla extract - 5ml
- reserved peach slices - for garnish
- fresh mint sprigs - for garnish, optional
- toasted almond slices - for garnish, optional
Instructions
- If using fresh peaches, blanch them in boiling water for 30-60 seconds, then transfer to ice water. Peel, pit, and slice into 1/2-inch thick slices. Toss with sugar, lemon juice, and cinnamon. Refrigerate for at least 30 minutes. If using canned peaches, drain well and pat dry.
- Cut the pound cake into 1-inch cubes. If using fresh soft cake, let it sit uncovered for 20-30 minutes to firm up slightly.
- In a large bowl, whisk the instant pudding mix with cold whole milk for about 2 minutes until smooth and beginning to thicken. In a separate bowl, whip 1 cup of cold heavy cream to soft peaks, then gently fold it into the pudding mixture.
- In a chilled bowl, beat 2 cups of cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to use.
- In the trifle bowl, arrange half of the pound cake cubes in an even layer. Drizzle with half of the soaking liquid and let it soak in for 1-2 minutes.
- Spread half of the vanilla custard over the cake layer. Top with half of the macerated peaches and their syrup, pressing a few slices against the glass sides for visual effect.
- Repeat the layers with the remaining pound cake, soaking liquid, custard, and peaches. Press a few peach slices against the glass for presentation.
- Top with the whipped cream, spreading into an even, slightly mounded layer. Garnish with reserved peach slices, toasted almonds, and mint sprigs if desired. Cover and refrigerate for a minimum of 4 hours, preferably overnight.
Notes
- Make ahead: This trifle actually tastes better when made the day before. The overnight refrigeration allows the cake to fully absorb the custard and peach juices.
- Peach options: Fresh peaches are ideal when in season, but canned peaches packed in juice work perfectly year-round. Drain and pat them dry thoroughly before using.
- Soaking liquid: Peach nectar amplifies the peach flavor, while cream sherry adds a classic British touch. For a family-friendly version, stick with peach nectar or orange juice.
- Whipped cream stability: For extra stability, add 1 tablespoon of instant vanilla pudding powder or 1 teaspoon of cornstarch to the whipped cream while beating.
- Storage: Cover tightly with plastic wrap and refrigerate for up to 3 days. The cake will continue to soften, which many people prefer. Do not freeze as the cream will separate.
- Light custard: For a lighter version, use low-fat milk in the pudding and replace half the whipped cream topping with a Greek yogurt-based topping.
- Individual servings: Assemble in mason jars, champagne glasses, or individual dessert cups for easy, mess-free single servings at parties.
- Variation ideas: Try adding fresh raspberries between the layers, swap pound cake for angel food cake, or add a peach jelly layer for an Australian-style trifle.
- Serving temperature: Let the trifle sit at room temperature for 10-15 minutes before serving to take the chill off and allow the flavors to come forward.
- Garnish ideas: Caramel sauce, shortbread cookies, or a small pitcher of reserved peach syrup on the table all make excellent additions.