Easy Fresh Peach Trifle features fresh peaches and layers of pound cake, custard and whipped cream. The perfect summer dessert!
As we sift though the last week's of summer, this appears to be the last round of our local summer peaches. They were so juicy and delicious this year!
I love this trifle because you can get creative and make it completely from scratch, or if you're in a hurry make it with store bought ingredients. Either way, this recipe will be a smashing success! You can't beat the simplicity of this easy recipe.
WHY YOU'LL LOVE THIS RECIPE
- this is an easy recipe using simple, fresh ingredients with a lot of opportunity for substitutions and creativity!
- a great make-ahead dessert that can be enjoyed the same day or the next day. Perfect for a family get together.
- no fancy equipment needed
INGREDIENTS & SUBSTITUTIONS
A few notes about the ingredients. In the recipe card at the bottom of the page you will find a full list of ingredients and instructions.
The photos depicts ingredients that you will need if you're making everything from scratch, including the pound cake which is super easy to make and so go when it's made from scratch!
- fresh peaches
- peach jam - spread on the pound cake. You can also leave it plain but the peach jam adds another layer of delicious flavours!
- Bird's custard powder - I love to use this custard powder because it's easy to make and deliciously flavoured.
- eggs and butter should be at room temperature
- whipping cream - you can substituted packaged whipped topping but I recommend using fresh and whipping it yourself for ultimate taste.
- pound cake - full recipe for making the pound cake is included. You could also use store-bought pound cake or sponge cake.
- milk - you can use any type of milk. I like to use 1% milk fat.
Make the pound cake
Preheat oven to 325°F. Grease a 9-x4-inch loaf pan.
Mix the dry ingredients and set aside. Next, beat butter and sugar for one minute, then gradually add in the beaten eggs.
Add in half the dry ingredients, half the milk, vanilla and finally the other half of the dry ingredients and other half of the milk, alternating back and forth.
Spoon into prepared pan and bake in 325°F oven for 1 hour. Cool.
Make the custard layer and whipped cream layer
Make the custard, then cover with plastic wrap. The plastic wrap should be touching the top of the custard so that a layer of skin does not form on top. Cool, then set in refrigerator until ready to assemble.
Whip the cream with powdered sugar and vanilla until stiff peaks form and set aside in refrigerator until ready to assemble the trifle.
Slice pound cake into 1" thick slices.Spread 1-2 tablespoons of peach jam over each slice. Lay on cutting board and cut into 1 and ½ inch squares (approximate size). Set aside.
ASSEMBLE THE TRIFLE
Here's a simple photo of how you will layer the ingredients:
Layer the pound cake cubes on bottom of trifle dish, jam-side-up. Perfection is not necessary here! No matter how you lay out the cake, the layer above will still drip through to the bottom layer and that's the beauty of a trifle!
Follow in layers with:
½ the custard
½ the whipping cream
a row of peaches
other half of cake
other half of custard
row of peaches
You can either spoon the whipped cream on top and smooth it out, or you can also use a 1M piping tip and a decorator bag to create a decorative effect on top.
Garnish with a few sliced peaches.
Store trifle in the refrigerator covered in plastic wrap for up to three days.
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