Description
Mini trifles are a delightful dessert. Layers of boozy peaches, custard, and whipped cream create a dreamy treat.
Ingredients
Units
Scale
- 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