Peaches & Cream Trifle
Servings:*
8Ingredients
- For the cake:
- 1 box white cake mix
- For the pudding:
- 4 cups whole milk
- ⅓ cup granulated sugar
- 3 tablespoons cornstarch
- ½ teaspoons salt
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- For the peaches:
- 3 tablespoons unsalted butter
- 7-8 medium to large peaches, peeled, pit removed, and diced into bite-sized pieces
- ¼ cup granulated sugar
- ¼ teaspoons cinnamon
- For the whipped cream:
- 1 quart heavy whipping cream
- ⅓ cup granulated sugar
- fresh mint, for garnish
Directions
- Make the boxed cake according to directions on the package. Let cool completely.
- 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.
- 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.
- 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.
- 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!
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
Next, make the pudding:
Next, make the peaches:
Next, prepare the whipped cream:
Now it’s time to assemble the trifle:
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.