Peaches and Cream Trifle - a luscious summer dessert and a terrific way to serve a large group.
Course
Dessert
Prep Time1hour
Cook Time40minutes
Total Time1hour40minutes
AuthorBarry C. Parsons
Ingredients
For the Roasted Honey Peach Compote
3poundspeaches peeled and chopped into large chunks
1/4cuphoney
1/4tspcinnamon
pinchsalt
juice of 1/2 lemon
For the Vanilla Custard
3cupswhole milk
3egg yolksbeaten
3tbspflour
1/2cupsugaror a little less to taste
Pinchsalt
1 1/2tbspvanilla extract
For the Vanilla Whipped Cream
2cupswhipping cream
4tablespoonsicing sugarpowdered sugar
2tspvanilla extract
You will also need
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>
Instructions
To prepare the Roasted Honey Peach Compote
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.
To prepare the Vanilla Custard
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.
To prepare the Vanilla Whipped Cream
Simply whip the whipping cream, icing sugar and vanilla extract until soft peaks form.
Method
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.