Raspberry and Peach Trifle
Delight your taste buds with this luscious Raspberry and Peach Trifle, a show-stopping dessert that layers vibrant fruit, moist sponge cake, velvety vanilla custard, and fluffy whipped cream. Perfectly balanced with the sweetness of ripe peaches, tart raspberries, and a tangy raspberry-orange syrup, this no-bake recipe is as easy as it is stunning. Ideal for summer gatherings or any special occasion, this trifle comes together in just 30 minutes and can be customized with a sprinkle of chopped nuts or a touch of fragrant mint for a touch of elegance. Serve this chilled, crowd-pleasing treat in a trifle dish or individual glasses for a dessert that's as beautiful as it is delicious. Keywords: raspberry and peach trifle, easy trifle recipe, no-bake dessert, fruit trifle, summer dessert recipe.
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Recipe Information
Ingredients
- 400 grams Sponge cake (pre-made or homemade)
- 250 grams Fresh raspberries
- 3 whole Peaches (ripe or canned in juice)
- 500 milliliters Custard (vanilla)
- 300 milliliters Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 4 tablespoons Raspberry jam
- 100 milliliters Orange juice
- 30 grams Chopped almonds or hazelnuts (optional, for garnish)
- 10 leaves Fresh mint leaves (optional, for garnish)
Instructions
Cut the sponge cake into bite-sized cubes, roughly 2 cm in size.
If using fresh peaches, peel, pit, and slice them thinly. If using canned peaches, drain and slice into thin pieces.
In a small bowl, mix the raspberry jam with the orange juice to create a smooth syrup-like mixture.
In a large trifle dish or individual serving glasses, arrange a layer of sponge cake cubes at the bottom.
Drizzle a few tablespoons of the raspberry jam and orange juice syrup over the sponge cake layer to moisten it.
Add a layer of sliced peaches followed by a layer of fresh raspberries on top of the cake cubes.
Pour a generous layer of custard over the fruit, smoothing the top with a spatula or spoon.
Repeat the layers (sponge cake, syrup, peaches, raspberries, and custard) until the dish or glasses are full, ending with a final layer of custard on top.
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
Spoon or pipe the whipped cream over the top layer of custard, creating decorative swirls if desired.
Optionally, sprinkle the top with chopped nuts and garnish with a few mint leaves for added flair.
Refrigerate the trifle for at least 2 hours to allow the flavors to meld together.
Serve chilled and enjoy your Raspberry and Peach Trifle!
Nutrition Facts
Calories |
3472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 298.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 772 mg | 59% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
