Ingredients
Units
Per serving:
- 1/2 a fresh peach, sliced or diced (the latter is easier to eat)
- 1 slice lemon pound cake, or lemon olive oil cake, or lemon cream cake, see Notes below
- 1/3 cup whipped cream, see Notes below
- 2-3 Meringue cookies
- 1/3 cup dulce de leche, see Notes below for options
Instructions
- In a glass cup, jar or bowl of your choice start by putting the cake covering the bottom. I tear it up with my hands.
- Add the whipped cream.
- Arrange half the peach slices.
- Top them with the dulce de leche and the rest of the peach slices.
- Crush the meringue cookies on top.
- I like to put 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.
Notes
- Whipped cream: use 1 tablespoon of powdered sugar per 1/2 cup of cold whipping cream and beat until medium-soft peaks form (it makes 2 servings). Or use the recipe in the Black Forest Tarts which is firmer because it has some sour cream.
- Quantities: as explained in the description, the quantities are estimative. Take the recipe as a reference and add more or less of what you love or don't love. You can't really go wrong customizing a trifle. If you want to make more layers, halve the ingredients and double the layers.
- Cake: use a homemade or store-bought lemon cake. Or any cake that is sturdy. Vanilla flavored is also good, but missing that tang that lemon gives this dessert.
- Dulce de leche: you can buy dulce de leche online. Or make your own dulce de leche. Or use caramel instead. It's more liquid so it will soak the dessert more, but the flavor will still be very good.
- Prep Time: 20
- Category: Desserts
- Method: Layering
- Cuisine: International