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peaches and cream pudding trifle

Peaches and Cream Pudding Trifle

Sponge cake, peaches, and vanilla pudding layers topped with whipped cream.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Equipment

  • an electric mixer

Ingredients
  

  • 1 hot milk sponge cake (recipe below)
  • ½ cup granulated sugar (100 grams)
  • ¼ cup cornstarch
  • ¼ tsp, salt
  • 5 large egg yolks
  • 6 tbsp. unsalted butter, divided
  • 2 tsp. vanilla extract
  • 3 tbsp. brown sugar
  • 4 cup chopped and peeled peaches

For the Topping:

  • 1 cup heavy cream
  • 2 tbsp. powdered sugar
  • 1 tsp. vanilla extract

Instructions
 

  • Prepare the hot milk sponge cake. Cut the cake into cut into one-inch squares. You will need cake for three layers. You may have some leftover cake to save for another use.
  • Make the vanilla pudding: In a 3-quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the egg yolks. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove the pot from the heat and add 3 tablespoons of the butter and the vanilla. Set aside to cool.
  • Cook the peaches: in a large skillet, over medium heat, melt the other 3 tablespoons of butter and the brown sugar. Add the peaches and cook until they are soft. Cool to room temperature.
  • In the bottom of your trifle dish or bowl, place the first layer of your cake. Top this with a third of the peaches, and then a third of the pudding. Repeat this with two more layers.
  • In the bowl of an electric mixer, beat the cream until it's well whipped. Beat in the vanilla and sugar. Spread this all over the top. Serve right away or chill for later.

Nutrition

Serving: 4ouncesCalories: 300kcal
Keyword Dessert, peaches
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