Peaches & Cream Trifle
Cake + peaches + whipped cream. C’mon now. These are some of life's great pleasures. This peaches and cream trifle is such a fun dessert for a crowd. Not only does it look great in a glass trifle bowl, but it’s a great serve-yourself dessert. Just grab a spoon and dig in!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Peaches & Cream Trifle
000
Ingredients
1 box white cake mix
FOR THE PUDDING: 4 cups whole milk
1/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon salt
3 large egg yolks
3 tablespoons unsalted butter
2 teaspoons vanilla extract
FOR THE PEACHES: 3 tablespoons unsalted butter
7-8 medium-large peaches, peeled, pit removed, and diced into bite-sized pieces
1/4 cup granulated sugar
1/4 teaspoon cinnamon
FOR THE WHIPPED CREAM: 1 quart heavy whipping cream
1/3 cup granulated sugar
Fresh mint, for garnish
Directions
- Make the boxed cake according to directions on the package. Let cool completely.
- Next, make the pudding: In a medium bowl, mix together ¼ cup of the milk and the egg yolks. Set aside.
- In a medium saucepan, add the remaining milk, sugar, cornstarch and salt over medium heat. Stirring often, bring to a light simmer.
- Add ½ cup of the warm milk mixture to the egg yolks, whisking to combine.
- Add another ½ cup of the warm milk to the egg mixture another two times (three times total). This tempers the egg yolks so they don’t curdle.
- Add this mixture to the remaining milk in the saucepan.
- Lower the heat to medium-low and continue heating another 4-6 minutes, stirring with a spatula, until it is thick enough that it covers the back of the spatula.
- Remove from heat and stir in butter and vanilla, stirring until butter is melted.
- Cover with plastic wrap, pressing it directly on the surface of the pudding to avoid it developing a skin, and let cool completely.
- Next, make the peaches: In a large saucepan, melt the butter.
- Add peaches, sugar and cinnamon; cook over medium heat until peaches are softened and sugar is dissolved, about 7-8 minutes. Remove from heat.
- Next, prepare the whipped cream: In a large bowl with electric mixer, add the heavy whipping cream and sugar.
- Whip on high speed until medium peaks form.
- Set aside 2 cups of the whipped cream.
- Fold the remaining whipped cream into the cooled pudding.
- Now it’s time to assemble the trifle: Cut the cake into thirds, then cut into bite-sized pieces.
- Layer a third of the cake on the bottom of your trifle bowl.
- Evenly spread a third of the peach mixture on top of the cake pieces.
- Evenly spread a third of the pudding mixture on top of the peaches.
- Repeat until three layers are complete, leaving a few pieces of peaches at the end for garnish.
- Top with remaining whipped cream. Garnish with peaches and mint. Serve and enjoy!
TIP: Prepare the cake and pudding a day ahead to cut down on prep work for party day.
0 minutes
Prep Time
0 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Betty Crocker Oreo White Cake Mix, 9.3 Ounce
$5.99$0.64/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Kerrygold Unsalted Pure Irish Butter Sticks, 8 Ounce
$7.49$0.94/oz
Yellow Peaches, 0.5 Pound
Deal
$2.00 avg/ea was $2.25 avg/ea$3.99/lb
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.39$0.40/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Directions
- Make the boxed cake according to directions on the package. Let cool completely.
- Next, make the pudding: In a medium bowl, mix together ¼ cup of the milk and the egg yolks. Set aside.
- In a medium saucepan, add the remaining milk, sugar, cornstarch and salt over medium heat. Stirring often, bring to a light simmer.
- Add ½ cup of the warm milk mixture to the egg yolks, whisking to combine.
- Add another ½ cup of the warm milk to the egg mixture another two times (three times total). This tempers the egg yolks so they don’t curdle.
- Add this mixture to the remaining milk in the saucepan.
- Lower the heat to medium-low and continue heating another 4-6 minutes, stirring with a spatula, until it is thick enough that it covers the back of the spatula.
- Remove from heat and stir in butter and vanilla, stirring until butter is melted.
- Cover with plastic wrap, pressing it directly on the surface of the pudding to avoid it developing a skin, and let cool completely.
- Next, make the peaches: In a large saucepan, melt the butter.
- Add peaches, sugar and cinnamon; cook over medium heat until peaches are softened and sugar is dissolved, about 7-8 minutes. Remove from heat.
- Next, prepare the whipped cream: In a large bowl with electric mixer, add the heavy whipping cream and sugar.
- Whip on high speed until medium peaks form.
- Set aside 2 cups of the whipped cream.
- Fold the remaining whipped cream into the cooled pudding.
- Now it’s time to assemble the trifle: Cut the cake into thirds, then cut into bite-sized pieces.
- Layer a third of the cake on the bottom of your trifle bowl.
- Evenly spread a third of the peach mixture on top of the cake pieces.
- Evenly spread a third of the pudding mixture on top of the peaches.
- Repeat until three layers are complete, leaving a few pieces of peaches at the end for garnish.
- Top with remaining whipped cream. Garnish with peaches and mint. Serve and enjoy!
TIP: Prepare the cake and pudding a day ahead to cut down on prep work for party day.