The mini trifles are soft & boozy bundles of sponge cake slathered with layers of custard, cream & sweet rum caramelized peaches.
Oh and don’t throw away the remaining corners & crumbles from the cake! Make extra portions with those. Just use broken up cake instead of rounds and do the same exact thing.
This dessert tastes great after 24 hours, and even better after 48! Trust me, it’s worth the patience. 
The bites makes you happy, and the rum makes the happiness linger. Magic or love? You decide.
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Peach and Rum Trifle
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Mini trifles are a delightful dessert. Layers of boozy peaches, custard, and whipped cream create a dreamy treat.
Ingredients
- 1 medium round sponge cake
- 13 tbsp (195 ml) dark rum
- 1/2 cup (118 ml) heavy cream
- 2 tbsp (30 ml) maple syrup
- 6-8 fresh ripe peaches, pitted and sliced
- 1/2 cup (118 ml) warm milk
- 1/2 cup (118 ml) heavy cream
- 1 cup (237 ml) whole milk
- 5 green cardamoms, crushed
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) cornstarch
- 1 tsp vanilla essence
- A pinch of salt
Instructions
- Mix the milk, cream, and crushed cardamoms; bring to a simmer.
- Make a paste with a teaspoon of the warm milk mixture, cornstarch, and salt.
- Slowly add the cornstarch paste to the simmering milk, stirring continuously, until the milk begins to thicken.
- Let it bubble for a few seconds and then remove from heat.
- Discard the cardamom skin, and stir in sugar and vanilla essence.
- Keep aside to cool.
- Beat the cream with maple syrup until soft peaks form.
- Refrigerate.
- Peaches
- Put the peach slices, along with a teaspoon of brown sugar, in a nonstick pan on high heat.
- As the sugar begins to caramelize, add 1 tablespoon of rum and give it a quick toss.
- Remove from heat and cool.
- Assembly
- Cut out 2-inch rounds from the sponge cake and slice each round in half.
- Layer one half at the bottom of your serving dish.
- Soak it in some warm milk and a teaspoon of rum, and press it down slightly.
- Put a dollop of custard, followed by a dollop of whipped cream, and then a slice of the caramelized peach.
- Top with the other half of the cake and repeat the layers.
- Do this with all the rounds from the cake.
Notes
- For optimal flavor, let the custard cool completely before layering the trifle to prevent the whipped cream from melting.
- To reduce the rum content, use peach juice or syrup in place of some of the rum.
- Store assembled trifles in the refrigerator for up to 24 hours; the flavors will meld beautifully overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 400
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
Should I use fresh or canned peaches for the trifle?
Fresh ripe peaches give the best flavor and texture, but canned peaches in juice work well when fresh are out of season. If using canned, drain them thoroughly so the trifle layers do not become watery.
How much rum is typically used in a peach and rum trifle?
Two to three tablespoons is usually enough to flavor the cream or soak the sponge without overpowering the peach. Add it gradually and taste as you go, since strength varies between rum types.
How far in advance can I assemble the trifle?
Assemble it up to 4-6 hours ahead and refrigerate, which actually helps the layers set and the flavors meld. Avoid assembling more than a day in advance, as the sponge can become overly soggy.
