This dessert is a sort of Eton mess meets trifle recipe with juicy peaches mixed with dulce de leche (you can omit it) and whipped cream. If you haven't tried this flavor combination before, you're in for a treat. If you have the components ready, it takes 10 minutes to assemble them. The recipe includes variations to make it even easier!
Unique flavor combo
Do I have a treat for you today!
This is one of my favorite flavor combinations and a take on a very traditional dessert from Uruguay called Postre Chajá - in Spanish postre means dessert, and Chajá is a bird with fluffy wings. Beats me why it's part of the recipe title.
I deconstructed it and made this fabulous peach trifle with layers of cream, gooey dulce de leche, and crushed meringue cookies.
It's very easy to make during the summer and perfect to take advantage of fresh, juicy peaches, but works perfectly well with peaches in vanilla syrup, homemade or canned, and with this quick peach compote.
Ingredient Notes
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Cake: use store-bought or homemade pound or butter cakes, vanilla or lemon flavored, like this simple lemon pound cake or our favorite butter cake. For a more sophisticated trifle, you can try the lemon olive oil bundt cake or olive oil cake from Food52 if you want to add some liquor and orange to the flavor mix.
- Dulce de leche: you can make homemade dulce de leche following my tips. It's not hard and uses few ingredients, but it takes time. You can easily buy it online. If unavailable, use a thick caramel sauce.
- Meringue cookies are dry meringues and will be crumbled, so the soft pavlova-style ones are not recommended.
- Peaches: The original dessert calls for canned peaches but I usually use seasonal fresh peaches.
Whipped cream
Use whipping or heavy whipping cream that is fresh and good for whipping.
I know that sounds obvious, but dairy products vary in the percentage of water content, among other things. The more water, the less they hold and the easier they curdle, in my experience.
I never use light creams for this type of recipe because they don't have the right consistency or flavor.
Sour cream or cream cheese: I always add a few tablespoons to the cream before whipping. They add structure so it holds better after being whipped for several days. But you can omit it.
About dulce de leche
It is a milk jam. Milk and sugar are cooked until thick and dark. I use dulce de leche a lot because I'm from Argentina, and it's our jam, pun intended.
You can buy it online (see Notes in the recipe card below) or make your own dulce de leche. Spoiler alert: It takes some time, but it's worth it.
Or you can use caramel sauce or skip it altogether and just make a peaches and cream dessert.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Make-ahead: I like to make it 1 hour (or so) so the cake has time to soak the juices and the peaches to soften because I like them better that way.
- Customize: depending on your taste, use more or less cream, dulce de leche, or another fruit like fresh strawberries.
- Custard: add a layer of vanilla custard instead of, or in addition to, the whipped cream.
- Family-style: make it in a dish or bowl and serve it directly from it. It's great for barbecues and gatherings, even if it's only your family because of the current situation.
Let me know
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Peaches and Cream Trifle (fresh or canned)
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Ingredients
Whipped cream:
- ½ cup heavy cream, see Notes below
- 1 tablespoon powdered sugar
- 2 teaspoons cream cheese, optional, for stability
Per serving:
- 2 medium fresh peaches, sliced or diced (the latter is easier to eat)
- 2 slices lemon pound cake, or lemon olive oil cake, or lemon cream cake, see Notes below
- 8 to 10 meringue cookies
- ½ cup dulce de leche or caramel sauce, see Notes below for options
Instructions
- Have ready four glasses or mason jars ready.
- You can peel the peaches if using 2 medium fresh peaches, or leave the skin on. Or use canned or homemade peaches in syrup. A quick peach compote also works for this dessert. In both cases, go easy on the syrup or you'll have a soupy mess.
- Slice the peaches thin or dice them. The last option is much easier to eat, but the slices look prettier. It's up to you.
- Use a homemade or store-bought lemon cake. Or any sturdy cake. Plain vanilla pound cake is also good, but missing the tang that lemon can add to this dessert.
Make the whipped cream:
- In a medium bowl, whip ½ cup heavy cream with 1 tablespoon powdered sugar and 2 teaspoons cream cheese (if using) until you have medium-firm peaks. Cover and refrigerate (for up to a day) if not using right away.
Assemble the individual trifles:
- Start by dividing 2 slices lemon pound cake evenly among the jars, covering the bottom. I tear them up with my hands, but you can dice them.
- Divide the whipped cream among the glasses. Don't overdo it. You might not use it all, and also want some to add a dollop at the end.
- Arrange half of the peach slices. Top them with ½ cup dulce de leche or caramel sauce, divided evenly, and the rest of the peach slices. Add a dollop of whipped cream if you reserved some, and then Crush 8 to 10 meringue cookies on top.
- Chill it for an hour or so in the refrigerator before serving to allow the juices to soak the cake and flavors to combine. Serve cold.
Kathy says
Lovely dessert…leaves me drooling!
Gloria Baker says
Tengo que hacer este triffle Paula Adoro el dulce de leche, se ve delicioso, besos
laurasmess.me says
Gorgeous, gorgeous post Paula! Argh, dulce de leche on its own is delicious enough, but I love the idea of adding it to pound cake and peaches. Can't wait to try your recipe xx
Beth says
Peaches and dulce de leche - what a perfect combination! She has a great blog and so do you.
Guru Uru says
Thanks for such a brilliant guest post on my blog my friend, while I study, I wish had a batch to keep me going 🙂
Cheers
Choc Chip Uru
Pink Patisserie says
I've not had peaches with dulce de leche before and now I'm wondering why the heck haven't I? Fantastic combination! Heading over to check it out!
Anne ~ Uni Homemaker says
This sounds yummy Paula! Heading over right now to check out the recipe. Delicious!
Abbe@This is How I Cook says
Paula, you are ruining my diet! IF I were on a diet...
Mary Callan says
Oh this looks so delicious
Mary x
Liz Berg says
You have been a guest posting fiend....and all so lovely and delicious! I especially love this trifle and will pop over to say hi to Uru and see your recipe!
Ninja Baker says
Dream come true! You said easy, right? And this is one elegant trifle. I'm heading over to the sweet spot in Australia to check out your recipe, Paula =)
Nancy @ gottagetbaked says
This sounds like a dream dessert, Paula! I'm heading over to Uru's right now to read (and drool).
Deb says
Peaches and pound cake smothered in dulce de leche! What a lush dessert! (If there are any leftovers, I'll have one for breakfast!)
Grandbabycakes says
This looks so delish!I would love one of these. Yummy!
Cocoa and Lavender says
This looks awesome, as usual. And I love that Uru is blogging while in school! Very impressive... I did make some of your peaches in vanilla syrup, so now there is no excuse, eh? ~ David
Arthur in the Garden! says
Yummy!
felicia | Dish by Dish says
Me encanto!!! Las fotos, como siempre, son sensacionales!! 🙂 un beso, feli
Miss Messy says
Heading over.. such a lovely dessert!
Laura Dembowski says
This is such an impressive dessert! I want to serve it at a dinner party. Love that you have homemade peaches in vanilla syrup.
Renee says
Heading over now to check out the recipe. I can't wait to see the combo of peach and dulce de leche!