Peach Trifle
This Peach Trifle layers ripe peaches, cubed pound cake, and a cream cheese whipped cream into a dessert that holds distinct layers even after a few hours in the fridge. The color alone, golden peach against white cream against pale cake, is part of why this dessert ends up in the center of the table instead of pushed to the side.
Equipment
- Glass trifle bowl - or any deep clear glass bowl, so the layers are visible from the outside
- Hand mixer - for whipping the cream and beating the cream cheese smooth
- Large mixing bowls - at least two, since the pudding and the whipped cream are made separately
- Balloon whisk - for the instant pudding
- Rubber spatula - for folding the whipped cream into the pudding mixture without deflating it
- Sharp paring knife - for peeling and slicing the peaches
- Fine-mesh strainer - for draining the macerated peaches before layering
Ingredients
- 6 ripe peaches - about 900g / 2 lbs, peeled and sliced
- 1/2 cup granulated sugar - 100g, divided
- 2 tablespoons fresh lemon juice - 30ml
- 1 teaspoon vanilla extract - 5ml, divided
- 1 pound cake - about 400g / 14 oz, cut into 1-inch cubes
- 8 oz cream cheese - 225g, softened
- 1 cup powdered sugar - 120g
- 1 box instant vanilla pudding mix - 3.4 oz / 96g
- 1 1/2 cups cold milk - 360ml
- 2 cups heavy whipping cream - 480ml, cold
- 1/2 teaspoon ground cinnamon - optional, for dusting the top layer
- 1/4 cup sliced almonds - toasted, optional, for garnish
- Extra peach slices - optional, for garnish
Instructions
- Peel and slice peaches into thin wedges. Add 1/4 cup sugar, lemon juice, and 1/2 teaspoon vanilla. Toss and let sit at room temperature for 20-30 minutes. Drain in a fine-mesh strainer for 5 minutes, reserving a few tablespoons of syrup if desired.
- In a large bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until it thickens. Cover and refrigerate for at least 10 minutes to set fully.
- In a separate large bowl, beat the softened cream cheese with powdered sugar and remaining 1/4 cup granulated sugar until smooth. Add remaining 1/2 teaspoon vanilla and beat to combine.
- In a clean, cold bowl, whip the heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Set aside 1 cup of whipped cream in the fridge for topping.
- Fold the chilled pudding into the cream cheese mixture until combined. Gently fold in the remaining whipped cream in two additions until no streaks remain, keeping the mixture light.
- Place half of the pound cake cubes in an even layer in the trifle bowl. Top with half of the drained peaches, pressing gently. Spread half of the cream mixture over the peaches. Repeat with remaining cake, peaches, and cream, finishing with cream on top.
- Spread the reserved 1 cup of whipped cream over the top in a decorative swirl. Top with toasted sliced almonds, extra peach slices, and a dusting of cinnamon if using. Cover and refrigerate for at least 3 hours before serving.
Notes
- Drain the peaches well: Skipping the strainer step is the single most common reason a trifle turns watery within a few hours.
- Use ripe, not overripe, peaches: Peaches that are still slightly firm hold their shape in the layers better than very soft ones, which tend to turn mushy against the cream.
- Chill the pudding completely: Letting the pudding chill completely before folding prevents the cream layer from deflating and becoming soupy.
- Use day-old pound cake: Day-old pound cake holds its shape better in the layers than fresh-baked cake, since fresh cake tends to turn mushy once the peach juice reaches it.
- Toast the almonds first: A dry skillet over medium heat for 2 to 3 minutes brings out a noticeably nuttier flavor than raw almonds.
- Assemble in a clear bowl: Part of the appeal of a trifle is seeing the layers, so a clear glass bowl matters more here than in most desserts.
- Chill for the full 3 hours: Cutting the chilling time short leaves the cake layer too firm and the flavors less blended.
- Substitution - Canned peaches: Use three 15-ounce cans of sliced peaches in juice, well drained, instead of fresh when out of season.
- Substitution - Berry trifle: Swap the peaches for a mix of strawberries, blueberries, and raspberries for a different fruit profile.
- Storage: Cover tightly and store in the fridge for up to 3 days. The texture is best within the first 24 hours.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 32gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 65mgSodium: 190mgFiber: 1gSugar: 24g
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