Description
A light and refreshing no-bake dessert featuring silky peach mousse, fluffy vanilla cake, sweetened whipped cream, and fresh peach slices layered into elegant individual trifles. Perfect for warm-weather gatherings or make-ahead entertaining.
Ingredients
4 fresh peaches
1 tablespoon lemon juice
2 tablespoons cold water
1 tablespoon unflavored gelatin powder
4 tablespoons maple syrup, divided
1 cup heavy whipping cream
2 cups vanilla cake cubes
Instructions
- Peel and chop 3 peaches. Blend with the lemon juice and 3 tablespoons of maple syrup until completely smooth.
- Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Warm gently until dissolved, then blend it into the peach purée.
- Chill the peach mixture for about 1 hour, or until slightly thickened.
- Whip the heavy cream until stiff peaks form. Gently fold half of the whipped cream into the chilled peach mixture to create a light mousse.
- Fold the remaining 1 tablespoon of maple syrup into the remaining whipped cream.
- Slice the remaining peach.
- Layer peach mousse, vanilla cake cubes, sweetened whipped cream, and fresh peach slices into serving glasses. Repeat the layers as desired.
- Refrigerate for at least 3 hours before serving to allow the layers to set.
Notes
Substitute sponge cake or ladyfingers for the vanilla cake if desired.
Nectarines, mangoes, or apricots can be used instead of peaches.
Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
Sprinkle crushed graham crackers or toasted almonds between layers for added crunch.
Store covered in the refrigerator for up to 3 days.
Do not freeze, as the mousse may become watery after thawing.
Canned peaches may be used if well drained.
Without gelatin, the mousse will be softer and should be served shortly after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 341 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
