Peaches and Cream Trifle (fresh or canned)
Juicy peaches are mixed with dulce de leche and cream to create an easy and incredibly delicious dessert. Sort of Eton mess meets a trifle type of recipe. It takes minutes to put together if you have the components ready. The quantities are estimative, as with most trifle recipes. That is because it's a matter of personal taste if you like more or less fruit, more or less whipped cream, or even more layers.
Servings 4 servings
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.
Notes
Whipped cream: use 1 tablespoon of powdered sugar per ½ 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.
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.
