Description
Peaches and Cream Trifle is a beautiful, decadent dessert that layers fresh, juicy peaches with velvety cream and soft sponge cake. This delightful treat combines the sweetness of ripe peaches with the richness of cream, creating a stunning dessert that’s perfect for any occasion. Whether you’re serving it at a summer gathering, a holiday dinner, or just want to indulge in something delicious, this trifle will surely impress your guests and satisfy your sweet tooth.
Ingredients
1 pound fresh peaches, peeled and sliced (or 1 can of sliced peaches, drained)
1 tablespoon lemon juice
1 tablespoon sugar (optional, depending on the sweetness of your peaches)
1 box of sponge cake or ladyfingers (store-bought or homemade)
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 oz cream cheese, softened
1 cup mascarpone cheese (optional, for extra richness)
Fresh mint leaves for garnish (optional)
Instructions
- Prepare the peaches: If using fresh peaches, peel and slice them, then toss them with lemon juice and sugar (if needed) to enhance their natural sweetness. If using canned peaches, just drain the syrup and slice them if necessary.
- Whip the cream: In a large mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Set aside.
- Mix the cream cheese and mascarpone: In another bowl, beat the softened cream cheese and mascarpone cheese (if using) until smooth and creamy.
- Combine the cream: Gently fold the whipped cream into the cream cheese and mascarpone mixture. This will create a smooth, fluffy cream filling for your trifle.
- Assemble the trifle: In a large trifle dish or individual serving glasses, layer the ingredients starting with a layer of sponge cake or ladyfingers at the bottom.
- Add lemon curd: Spread a layer of lemon curd over the cake cubes.
- Add whipped cream: Spoon a layer of whipped cream over the lemon curd, smoothing it out gently with a spatula.
- Add raspberries: Scatter fresh raspberries on top of the whipped cream.
- Repeat layers: Repeat the layers of cake, lemon curd, whipped cream, and raspberries, ensuring that the final layer is whipped cream topped with raspberries.
- Garnish: Sprinkle lemon zest over the top of the final layer, and add mint leaves for an extra burst of color.
- Chill: Refrigerate the trifle for at least 2 hours (preferably overnight) to allow the flavors to meld together and for the dessert to set.
- Serve: Serve chilled and enjoy!
Notes
- Fresh raspberries are ideal, but you can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain any excess moisture before adding them to the trifle.
- For a different texture, you can substitute the sponge cake with angel food cake, pound cake, or ladyfingers.
- For a dairy-free version, use coconut whipped cream and dairy-free lemon curd.
- For an adult twist, add a splash of limoncello or another citrus liqueur between the layers.
- This dessert can be made in individual cups or glasses for a fun presentation at parties.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 23g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
