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Peach & Blueberry Trifle

This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario
  • Total Time
    Prep: 45 min. Cook: 15 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 6 large egg yolks
  • 2 teaspoons grated orange zest
  • 2 teaspoons vanilla extract
  • 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
  • 1/4 cup orange liqueur
  • 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
  • 2 to 4 cups fresh blueberries
  • 1/2 cup sliced almonds, toasted
  • Sweetened whipped cream
  • Additional sliced peeled peaches and fresh blueberries

Directions

  • In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
  • In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
  • To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
Nutrition Facts
1 cup: 265 calories, 10g fat (5g saturated fat), 114mg cholesterol, 144mg sodium, 37g carbohydrate (29g sugars, 2g fiber), 5g protein.

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