Peaches and Cream Trifle. A luscious summer dessert and a terrific way to serve a large group.
Here is another way to put that Roasted Honey & Peach Compote to delicious use in yet another decadent dessert idea. This time it teams up with some light sponge cake, creamy vanilla custard and a couple of other simple ingredients in a great version of trifle, a dessert I’ve loved since childhood and which I really enjoy experimenting with flavour combinations to create new recipes. This recipe is also great when made in small molds or serving dishes to create elegant individual servings.
You will need a Sponge Cake to use as the base of this recipe. You can find my recipe for Homemade Sponge cake here.
Like this Peaches and Cream recipe?
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- 3 pounds peaches peeled and chopped into large chunks
- 1/4 cup honey
- 1/4 tsp cinnamon
- pinch salt
- juice of 1/2 lemon
- 3 cups whole milk
- 3 egg yolks beaten
- 3 tbsp flour
- 1/2 cup sugar or a little less to taste
- Pinch salt
- 1 1/2 tbsp vanilla extract
- 2 cups whipping cream
- 4 tablespoons icing sugar powdered sugar
- 2 tsp vanilla extract
- One Sponge Cake <span style="color: #ff0000;"><strong><a href="https://www.rockrecipes.com/the-best-old-fashioned-sponge-cake/" target="_blank">You can find my recipe for Homemade Sponge cake here.</a></strong></span>
Toss all of the ingredients for the compote together and spread in a single layer in a glass baking dish.
Bake at 400 degrees F for about 30-40 minutes, tossing every 10-15 minutes. The cooking time will vary depending on the ripeness of the peaches. Just cook them until the liquid in the baking dish reduces and becomes syrupy. Cool completely.
Begin by scalding the milk in the microwave or on top of the stove.
In a separate large pot, combine the flour, sugar and salt. Slowly add the scalded milk whisking as you add.
Cook the mixture over medium heat for about 7 minutes until it begins to slightly thicken.
Add about a ½ cup of the custard to the beaten egg yolks, whisk together well and add back to the pot. Cook for another two to three minutes stirring constantly.
Remove from heat, add vanilla extract and cool completely.
Simply whip the whipping cream, icing sugar and vanilla extract until soft peaks form.
Cut one sponge cake into 1-2 inch cubes.
Place a layer of half of the cake cubes in the bottom of the trifle dish. Sprinkle with
-3 ounces of peach brandy (if you would rather not use alcohol peach or mango juice make good substitutes)
Spread half of the peach compote over the cake.
Pour half of the Vanilla Custard over the soaked cake cubes and peaches.
Repeat the layers with the additional cake, brandy, peaches and custard. Finally top with the vanilla whipped cram and garnish with peach compote. Chill for several hours before serving.
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