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Summer Peach and Blueberry Trifle

Delicious Summer Peach and Blueberry Trifle for Gatherings

A delightful Summer Peach and Blueberry Trifle featuring fresh peaches, blueberries, and creamy layers, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Cream
  • 2 cups whole milk Use whole milk for a rich and creamy base.
  • 4 large egg yolks Essential for thickness and richness; no substitutes needed.
  • 1/2 cup granulated sugar Sweetens the cream; feel free to swap with your favorite sweetener!
  • 2 tablespoons cornstarch Acts as a thickener; use certified gluten-free cornstarch for a gluten-free option.
  • 1 teaspoon vanilla extract Adds a lovely flavor; consider vanilla beans for a stronger taste.
  • 2 tablespoons butter Enriches the cream; substitute with plant-based butter for a dairy-free version.
For the Trifle Assembly
  • 1 whole angel food cake Light and airy; pound cake can be used for a denser option.
  • 1/2 cup peach jam Intensifies peach flavor; can replace with apricot jam if desired.
  • 2 tablespoons amaretto Enhances flavor; omit for a non-alcoholic dessert or switch to peach nectar.
  • 2 cups fresh peaches The star of the trifle; nectarines or mangoes can also work well.
  • 1 cup blueberries Offers a pop of tartness; substitute with strawberries or raspberries for variation.
  • 1 cup Cool Whip Lightens up the dessert; homemade whipped cream is a tasty alternative.

Equipment

  • Medium saucepan
  • Mixing bowl
  • trifle dish
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare the Pastry Cream: Whisk together egg yolks, granulated sugar, and cornstarch in a saucepan. Heat milk until warm, temper egg mixture with warm milk, return to heat, cook until thick, then mix in vanilla extract and butter. Let cool.
  2. Macerate the Fresh Fruit: Combine diced peaches and blueberries, sprinkle with granulated sugar and amaretto, toss gently, cover, and refrigerate for at least 30 minutes.
  3. Assemble the Trifle: Slice angel food cake and brush each piece with amaretto, spread peach jam, layer in trifle dish, add half of the fruit, pastry cream, and Cool Whip.
  4. Repeat the Layers: Add remaining cake slices, the rest of the fruit, another layer of pastry cream, and top with remaining Cool Whip. Smooth the top with a spatula.
  5. Chill Before Serving: Cover trifle and refrigerate for at least 4 hours or overnight to meld flavors.
  6. Serve and Enjoy: Scoop portions into bowls or cups, enjoying the layers of this summer treat.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best freshness, store covered in the fridge for up to 2-3 days. This dessert is perfect for making a day in advance and avoids freezing to maintain texture.

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