Best 14 Peach Trifle Recipes

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Indulge in a delightful symphony of flavors with our exquisite Peach Trifle, a dessert that captivates the senses with its delicate layers of homemade pound cake, juicy peaches, creamy custard, and a symphony of fresh berries. Experience a taste of heaven with our classic Peach Trifle, a beloved dessert that combines the perfect balance of textures and flavors. Discover the secrets behind creating the perfect pound cake, the art of making a smooth and luscious custard, and the techniques for arranging the layers for a visually stunning presentation.

This article offers a collection of tantalizing Peach Trifle recipes that cater to diverse dietary preferences and skill levels. From the traditional Peach Trifle with its classic combination of flavors to the Vegan Peach Trifle that caters to plant-based diets, there's a recipe for every palate. Explore the gluten-free Peach Trifle that accommodates those with gluten sensitivities, and the Individual Peach Trifles that add a touch of elegance to any gathering. Each recipe is meticulously crafted with step-by-step instructions, helpful tips, and beautiful photography to guide you through the process of creating this delectable dessert.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY PEACH TRIFLE



Strawberry Peach Trifle image

If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this tasty trifle recipe. You'll want to make it in a clear glass bowl or trifle dish to show off its fabulous colors.-Taste of Home Cooking School

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 7

3 cups cold fat-free milk
2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
2 cups fresh or frozen sliced unsweetened peaches
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Additional sliced fresh strawberries

Steps:

  • In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

Nutrition Facts :

PEACH AND BERRY TRIFLE



Peach and Berry Trifle image

Provided by Susan Springob

Categories     Dessert     Kid-Friendly     Raspberry     Strawberry     Peach     Summer     Family Reunion     Chill     Potluck     Bon Appétit     South Carolina     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 9

4 peaches, halved, pitted, cut into 1/2-inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered (if large)
2 1/2-pint baskets raspberries
1/4 cup sugar
1 teaspoon vanilla extract
3 cups chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 cup seedless raspberry jam
Additional whole strawberries (optional)

Steps:

  • Mix first 5 ingredients in large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
  • Arrange 16 ladyfingers in 10- to 12-cup glass bowl or trifle dish to cover bottom. Spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipped cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
  • Refrigerate trifle at least 2 hours and up to 6 hours before serving.

BLUEBERRY PEACH TRIFLE



Blueberry Peach Trifle image

I first tried this recipe because it looked so pretty...but I had no idea it would taste so good. It's just delicious, and easy to make. I serve it in a deep glass bowl for Sunday dinner or on special occasions. I've found the custard works quite well in a pie crust, too. I do a lot of cooking, baking, canning and freezing for my husband, Roman, and our two daughters here on our farm. I've enjoyed cooking ever since I was young and helped my mother in her kitchen.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1-1/2 cups cold water
2 teaspoons grated lemon zest
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
4 cups cubed pound cake (3/4-inch cubes)
2-1/2 cups chopped peeled peaches
2 cups fresh or frozen unsweetened blueberries, thawed

Steps:

  • In a large bowl, combine the condensed milk, water and lemon zest. Whisk in pudding mix. Chill 5 minutes. , Fold in whipped cream. Spoon 2 cups pudding mixture into 4-qt. glass serving bowl; top with half of cake cubes, all the peaches, half of remaining pudding mixture, remaining cake cubes and blueberries. Spread remaining pudding mixture to within 1 in. of edge of bowl. Chill for at least 4 hours.

Nutrition Facts :

PEACH MELBA TRIFLE



Peach Melba Trifle image

This dream of a dessert tastes extra good on a busy day-you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. -Christina Moore, Casar, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 7

2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 tablespoon cornstarch
1-1/2 cups fat-free peach yogurt
1/8 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)
4 small peaches, peeled and sliced (about 2 cups)

Steps:

  • In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 298mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 3g fiber), Protein 4g protein.

PEACH & BLUEBERRY TRIFLE



Peach & Blueberry Trifle image

This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! -Raymonde Bourgeois, Swastika, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings

Number Of Ingredients 14

1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups 2% milk
6 large egg yolks
2 teaspoons grated orange zest
2 teaspoons vanilla extract
1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
1/4 cup orange liqueur
4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
2 to 4 cups fresh blueberries
1/2 cup sliced almonds, toasted
Sweetened whipped cream
Additional sliced peeled peaches and fresh blueberries

Steps:

  • In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.

Nutrition Facts : Calories 265 calories, Fat 10g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 144mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.

BLACKBERRY-PEACH TRIFLE



Blackberry-Peach Trifle image

This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

Unsalted butter, room temperature, for baking dish
1 cup all-purpose flour, plus more for baking dish
1 pound ripe yellow peaches (about 3)
1 pound ripe white peaches (about 3)
1 pound fresh blackberries (about 3 heaping cups)
3/4 cup plus 2 tablespoons sugar
3 cups heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
  • Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
  • In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
  • In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
  • Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
  • To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

PEACH TRIFLE



Peach Trifle image

I cut this out of my local newspaper but have yet to make it , i thought it sounded really good and would make a nice summery dessert.

Provided by Rhonda J

Categories     Dessert

Time 45m

Yield 1 trifle type bowl

Number Of Ingredients 14

3 tablespoons flour
1/4 cup sugar
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
4 peaches, coarsely chopped
2 tablespoons amaretto liqueur
2 tablespoons peach liqueur
4 tablespoons orange juice
8 sponge cake shells
1 cup whipping cream
2 tablespoons sugar
peach slices
toasted almond

Steps:

  • To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
  • Cook, stirring constantly over medium heat until thickened.
  • Remove from heat and stir in the vanilla.
  • Place wax paper directly on surface to prevent a skin forming,cool.
  • To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
  • Pierce the cakes with a fork.
  • Sprinkle 1/2 combined liqueurs and juice over sponge cake.
  • Cover with 1/2 chopped peaches.
  • Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
  • Repeat layers.
  • Top with whipped cream.
  • Decorate with sliced peaches& almonds.

ITALIAN PEACH MELBA TRIFLE



Italian Peach Melba Trifle image

Peach & raspberries are a flavor marriage made in heaven! This dessert isn't only beautiful, it tastes out of this world. A fluffy whipped cream layer has a slight raspberry flavor. The raspberry mixture soaks into the yummy ladyfingers and peaches. The alcohol is not cooked out, but there isn't a harsh alcohol flavor. Guests...

Provided by Patricia Kutchins

Categories     Other Desserts

Time 45m

Number Of Ingredients 9

3 c heavy whipping cream
1 1/2 c powder sugar
1 tsp vanilla
2 Tbsp raspberry liquor
15 oz mascarpone cheese (room temperature)
1 bag(s) frozen raspberries, 12 oz.
1 tsp peach schnapps liquor
1 bag(s) frozen peaches; sliced and defrosted; 2 lb
2 pkg soft ladyfingers

Steps:

  • 1. Whip the cream in mixing bowl until slightly thick.
  • 2. Add the powder sugar and continue to mix.
  • 3. Next the vanilla and raspberry liquor.
  • 4. Add the mascarpone cheese and continue beating until thick and stiff peaks appear.
  • 5. Set aside.
  • 6. Put raspberries into a blender.
  • 7. Add peach schnapps.
  • 8. Blend until mixed.
  • 9. Begin assembling the trifle using 1 layer of ladyfingers.
  • 10. Top this with the raspberry mixture to cover cake.
  • 11. Add the sliced peaches on top of the raspberry mixture.
  • 12. Next spread 1/3 of the bowl of whipped cream over the peaches.
  • 13. Repeat the layers of cake, raspberries, peaches and filling two more times until bowl is full.
  • 14. At this point, cover with plastic wrap and refrigerate overnight.
  • 15. Garnish with peach half and a little raspberry sauce just before serving. Should be scooped into dish to serve and enjoy.

PEACH MELBA TRIFLE



Peach Melba Trifle image

Wonderful rich cool dessert with fresh peaches. It came from a booklet, "Delicious Desserts Made Easy", put out by Borden in 1981. I keep losing my dog-earred copy so now I try to put it all on my recipe program.

Provided by Lesley Morton

Categories     Dessert

Time 30m

Yield 1 trifle, 12-14 serving(s)

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk
12 ounces water
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
2 cups whipping cream, whipped
1/4 cup sherry wine or 1/4 cup orange juice
1 tablespoon sherry wine or 1 tablespoon orange juice
1 (10 ounce) prepared angel food cake, torn into small pieces (about 8 cups)
1 1/2 lbs fresh peaches, pared and sliced or 1 (29 ounce) can sliced peaches, drained
1/4 red raspberry preserves
toasted almonds (optional)
preserves (optional)

Steps:

  • In a large bowl, combine sweetened condensed milk and water; mix well.
  • Add pudding mix; beat with a wire whisk until well blended.
  • Chill 5 minutes.
  • Fold in whipped cream and 1 Tablespoon sherry.
  • Place 4 cups cake pieces in a 2-quart glass serving bowl or trifle dish.
  • Sprinkle with 2 tablespoons sherry.
  • Top with half the peach slices, 1/4 cup preserves and half the pudding mixture.
  • Repeat layering with remaining cake, sherry, peaches and pudding.
  • Chill.
  • Garnish with almonds and additional preserves if desired.
  • Refrigerate leftovers.

SKINNY STRAWBERRY-PEACH TRIFLE



Skinny Strawberry-Peach Trifle image

89% less fat • No sat fat • 40% fewer calories than the original recipe. Get big taste while the fat is reduced in both the creamy pudding and the topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 16

Number Of Ingredients 9

1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups Cool Whip fat-free frozen whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*

Steps:

  • In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
  • Meanwhile, in small bowl, mix preserves and amaretto until blended.
  • In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

PEACH - AMARETTO TRIFLE



Peach - Amaretto Trifle image

My favourite trifle - so pretty in a cut-crystal trifle bowl. If you've never had this lovely English dessert before, you're in for a treat. Great way to use up stale poundcake too.

Provided by evelynathens

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/3 cup cornstarch
1/2 cup sugar
2 eggs, well beaten
3 1/2 cups milk
2 tablespoons butter
1 tablespoon vanilla extract
3/4 cup amaretto liqueur
2 poundcake
2 cups raspberry preserves
12 peach halves in syrup, cubed (1/2 the peaches may be substituted with 10 apricot halves)
whipped cream
toasted sliced almonds

Steps:

  • Mix cornstarch, sugar and eggs until well-blended.
  • Gradually stir in milk.
  • Add butter and cook over medium heat, stirring constantly, until custard thickens.
  • Remove from heat, cover and cool slightly.
  • Stir in vanilla and ½ cup liqueur.
  • Press plastic wrap directly over top of custard, cover and chill for several hours.
  • Cut cakes into ½ inch cubes.
  • Mix preserves with ¼ cup liqueur.
  • In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
  • Add half of custard.
  • Repeat layering and top off with remaining custard.
  • Chill, wrapped in clingfilm, for atleast one day before serving.
  • Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
  • Note: You can also sprinkle almonds between the layers.

PEACH AND BERRY TRIFLE



Peach and Berry Trifle image

What a nice way to serve up fresh summer fruit to family and friends.

Provided by Daily Inspiration S

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

4 peaches, halved, pitted, cut into 1/2 inch pieces or thinly sliced
2 1-pint baskets strawberries, halved or quartered if large
2 1/2 pint baskets raspberries
1/4 c sugar
1 tsp vanilla extract
3 c chilled whipping cream
48 purchased sponge-cake-type ladyfingers
1 c seedless raspberry jam
additional whole strawberries, optional

Steps:

  • 1. Mix first 5 ingredients in a large bowl and toss to blend; let stand 10 minutes. Beat chilled cream in another large bowl until stiff peaks form.
  • 2. Arrange 16 ladyfingers in a 10-12 inch glass dish to cover bottom. spread with 1/3 cup raspberry jam. Top with 2 cups fruit mixture, then 2 cups whipping cream. Repeat layering 2 more times with ladyfingers, raspberry jam, fruit mixture and cream. Garnish with whole strawberries, if desired.
  • 3. Refrigerate trifle at least 2 hours and up to 6 hours before serving.

FRESH PEACH TRIFLE



Fresh Peach Trifle image

This dessert is one of my favorites. Although you have to put a little work into it, the results can be described with one word: Yummy!

Provided by Noodlefork

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 35m

Yield 8

Number Of Ingredients 5

6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake

Steps:

  • Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
  • Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 38.3 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 356 mg, Sugar 13.9 g

PEACH TRIFLE



Peach Trifle image

Summer is on its way and I know I do not like to use the oven in the summer. This is a light dessert that is very filling and if you use store brought cookies you need not use the oven at all. It takes only minutes to create and looks elegant.

Provided by SK H

Categories     Fruit Desserts

Time 25m

Number Of Ingredients 7

12-14 oatmeal cookies( can be store bought) or you can buy oatmeal cookie mix and mix with butter and crumble it on a cookie sheet and bake for 8 minutes
4 containers of peach flavored yogurt
4 c frozen peaches
4 c coolwhip
2 c sweetened coconut
1/2 c brown sugar
1 can(s) cherry pie filling

Steps:

  • 1. Crush up cookies so they are crumbly or if you are using an oatmeal cookie mix...use 2 bags of mix with a stick of butter so the mix is crumbly. Crumble on a baking sheet and bake for about 7-8 minutes till it gets golden in a 350 oven.
  • 2. Throw the peaches in the food processor or blender until chopped throughly. In a bowl mix together the yogurt and the coolwhip. Set aside about 1/2 cup of the blended peaches then add the rest to the yogurt and coolwhip mixture.
  • 3. On a cookie sheet spread out the coconut and toast it in the oven.
  • 4. To assemble put a layer of oatmeal crumbles on the bottom of your bowl and then put a layer of the coolwhip peach mixture. Add another sprinkle of oatmeal cookie crumbs and then dollups of cherry pie filling. Add the remaining peach mixture the oatmeal cookie cumble. Then sprinkle with the toasted coconut.
  • 5. Refrigerate. Take the peaches you have saved and add the brown sugar and bring to a boil. Boil for about a minute till you get a syrup. Put this mixture in a bowl or cup to cool and pour over the top of the trifle before serving.
  • 6. If you do not like like cherries you can use any other fruit you like such as nectarine,pears or strawberries.

Tips:

  • Choose ripe, juicy peaches: The quality of your peaches will greatly impact the flavor of your trifle. Look for peaches that are fragrant, have a deep orange color, and give slightly when you press them.
  • Make the custard ahead of time: The custard needs time to chill and set, so it's best to make it a day or two before you assemble the trifle.
  • Don't over-mix the whipped cream: Over-mixing will cause the whipped cream to become stiff and grainy. Whip it until it is just stiff enough to hold its shape.
  • Layer the trifle carefully: To prevent the layers from mixing together, carefully spoon the custard and whipped cream into the trifle dish. Don't press down on the layers.
  • Chill the trifle before serving: Chilling the trifle will help the flavors meld together and make it easier to slice.

Conclusion:

Peach trifle is a classic summer dessert that is both delicious and easy to make. With its layers of fresh peaches, creamy custard, and fluffy whipped cream, it's sure to be a hit at your next party or gathering.

Here are some additional tips for making the best peach trifle:

  • If you don't have time to make the custard from scratch, you can use a store-bought custard mix or pudding.
  • To make a vegan trifle, use a plant-based milk and yogurt in the custard. You can also use a vegan whipped cream alternative.
  • For a more boozy trifle, add a splash of your favorite liqueur to the custard or whipped cream.
  • Garnish the trifle with fresh peach slices, whipped cream, or a sprinkle of cinnamon before serving.

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