You’ll Love This Easy, No-Bake Peach Trifle!
This No-Bake Peach Trifle is such a crisp and refreshing summer treat to enjoy on a hot day! The warm spices combined with the peaches create such a flavorful bite that you won’t want to put down.
Ingredients
Scale
Crumble Layer:
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- 1 1/4 cup Nutrail Granola
Peach Layer
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- 2 lb Peaches (4 large, or 6 medium), pitted and sliced into 1/2″ thick wedges
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- 2 Tbsp Lemon Juice
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- 1/4 cup Brown Sugar (light or dark)
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- 1/4 cup Granulated Sugar
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- 1/2 tsp Cinnamon
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- 1/4 tsp Nutmeg
Whipped Cream Layer
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- 8 oz. Mascarpone Cheese, room temperature
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- 16 oz. Heavy Cream
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- 3/4 cup Confectioner’s Sugar, sifted
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- (optional) 1/2 tsp Natural Vanilla
Cake Layer
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- 1 package Angel Food Cake or Pound Cake
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- Optional substitution: You can also use 1 pkg (7oz.) Lady Fingers (Savoiardi)
(Optional) For Garnish:
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- One fresh peach, pitted and sliced
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- Roasted Pecan halves or pieces
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- Mint leaves
Instructions
Peach Layer:
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- Make sure your peach slices are thin, no more than 1/2″ thick. Stir all ingredients together. Set aside at least 30 minutes while the crisp cools and you make the whipped cream topping.
Mascarpone Whipped Cream:
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- Whisk together the Mascarpone and sifted Confectioners Sugar. Set aside.
- Using a mixer or hand mixer, beat the cream until it is at the “soft peak” stage. Add in the mascarpone-sugar mixture and whip until peaks are more firm.
Layer the trifle:
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- Cover the bottom of your trifle dish with the Angel Food Cake or lady fingers
- Spoon 1/3 of the Peach Mixture over the top, making sure to add some of the exuded liquid as well.
- Spoon and spread 1/3 of the Whipped Cream mixture over the peaches.
- Sprinkle 1 cup of the granola topping over the whipped cream.
- Repeat the layers 2 more times. Garnish as desired.
- Refrigerate several hours or overnight.