Description
This refreshing Peach Mousse Trifle features layers of creamy fresh peach mousse, soft vanilla cake, lightly sweetened whipped cream, and fresh peach slices. It makes 4 individual servings or 1 large trifle for a bright summer dessert.
Ingredients
Scale
- 1 small vanilla cake or gluten-free yellow vanilla cake, baked and cooled
- 4 fresh peaches
- 1 tablespoon plus 2 teaspoons lemon juice
- 2 tablespoons cold water
- 1 tablespoon plus 2 teaspoons unflavored gelatin powder
- 4 tablespoons pure maple syrup, or preferred sweetener
- 1 cup heavy whipping cream
- 1 tablespoon pure maple syrup, optional for sweetening whipped cream
Instructions
- Prepare the small vanilla cake according to the recipe directions. Bake it first so it has time to cool completely.
- When ready to assemble, cut the cooled cake into rounds that fit your serving glasses, or chop the cake into small cubes.
- Peel and chop 3 peaches into cubes. Add the peach cubes, lemon juice, and 4 tablespoons maple syrup to a blender. Puree until light and smooth, then keep the mixture in the blender.
- Chop or slice the fourth peach for the fresh peach layer. Peeling is optional. Sprinkle the pieces with a little lemon juice to slow browning, then refrigerate until assembly.
- Add cold water to a small prep bowl. Sprinkle the gelatin over the top and let it sit for 5 minutes until it blooms and resembles a firm gel.
- Heat the bloomed gelatin in the microwave for 5 to 10 seconds, just until liquid.
- Pour the liquified gelatin into the peach puree and blend for 30 to 45 seconds, until fully mixed.
- Transfer the peach puree to a mixing bowl, cover it, and chill for about 1 hour, or until it starts to thicken.
- While the peach puree chills, add the heavy cream to a medium mixing bowl. Beat with a hand mixer until stiff peaks form.
- Divide the whipped cream evenly into two bowls. Reserve one bowl for the mousse and one bowl for the whipped cream layer.
- Once the peach puree thickens, add it to one bowl of whipped cream. Gently fold until no streaks remain.
- Add 1 tablespoon maple syrup to the second bowl of whipped cream, if desired, and gently fold until incorporated.
- In each serving glass, alternate layers of peach mousse, cake, whipped cream, and fresh peaches.
- Chill the assembled trifles for at least 3 hours so the mousse can set, then serve cold.
Notes
- This recipe makes 4 individual servings or 1 large trifle.
- Double the ingredients for more servings or cut the recipe in half for fewer servings.
- Fresh peaches give the best flavor and presentation when they are in season.
- Frozen peaches can work if you thaw them fully and drain off excess liquid.
- Maple syrup adds a buttery sweetness, but honey or another sweetener can also work.
- Use homemade vanilla cake, gluten-free vanilla cake, or store-bought cake.
- Swap in whipped coconut cream for a dairy-free version.
- Sweetening the whipped cream is optional because the mousse, cake, and peaches already add sweetness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle glass
- Calories: 341
- Sugar: 26
- Sodium: 50
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 8
- Cholesterol: 67