I love to cook; I like to bake, but people–it’s summer. All the recipes should be easy, light, and fun. More time should be spent outdoors than in during this time of year. Today’s post will make sure that you are enjoying life instead of slave driving in the kitchen (although I have a lot of fun in here, usually!) This recipe is tasty, fun, and easy. It’s particularly a crowd pleaser because of the booze (I used Bacardi Gold Rum)–alcohol in desserts always piques people’s interest. Now if you need to sober up this recipe, not to worry–this tastes fine with lesser or no alcohol, too.
I made this trifle last week to complement my future Mother In Law’s grilled kebabs. Her friend made this really awesome bean and rice salad (yes, rice can be made into a salad–I will post that recipe eventually), and I figured I would make dessert. I wanted to utilize the peaches that she had on the counter, and my mind went immediately to the trifle. It’s so easy, and it’s great to make ahead! Store bought pound cake makes this recipe nice because you won’t need to turn on your oven, either!
For those of you who don’t know what a trifle is, essentially it’s a layered dessert that traditionally has alternates sponge cake, fruit, and custard/pudding filling in a “trifle” (which is a large glass bowl that’s used for entertaining). I find that the trifle bowl does look lovely for presentation, but once you dig into it to scoop some out, it gets messy and ruins all the beauty you destroyed in preparing it. To me, I rather make the dessert more fun by making this into individual servings. Because mine have booze, I like to put these in martini glasses. Alternatively, you could use a smaller pudding cup as well. Any smaller glass can do!
For this trifle, I am using vanilla pudding, pound cake, and sweet, ripened peaches. They are perfectly paired for summer, and they take almost no time to prepare.
These peach trifles are not only easy to make, but they are easy to devour. As many of my readers know, I don’t always look for the simplest recipes to make. I always complicate things to make it gain just the slightest edge in flavor. I have made this trifle many times in many variations. When I feel like I need more of a challenge, I will substitute the pudding out and actually create a vanilla bean custard instead. But the truth…is in the pudding.
Yes, I used (gasp) pudding mix, and to make my crime worsened, I even used INSTANT PUDDING. You can get a soft set from instant pudding in about 5 minutes by simply whisking whole milk and the pudding powder. When the pool or the ocean is calling my name, I rather not turn on the stove and waste an extra 20, 30 minutes. If you really feel guilty about not making “real pudding,” by all means, go traditionally here. Or go gourmet like I’ve done before and make a fine custard. Up to you, peaches. 🙂
Lastly, I do believe in the authenticity of whipped cream being fresh. You do not prepare the whipped cream until you’re about to serve, but every thing else could made ahead. I usually make this about 4-5 hours before serving.
By the way, if you are drawn to this because of the alcohol, I would like to say that there is flexibility in which type of alcohol you use as well. When I made this recipe originally, I used Jim Bean (this is a southern inspired recipe that calls for bourbon). I personally think the rum is more summery, and it complements the peaches very well, but using bourbon is perfectly acceptable; that’s what I used last year! Rum and cake are always a great pairing, just ask the Caribbean natives! 🙂
Simple Directions (Recipe makes 6-8 individual servings)
1.) Prepare pudding mix according to package directions, using 2 cups milk. Cover and chill 5 minutes in the refrigerator.
2.) Peel the skin off your peaches. Once the peaches are peeled, slice them into a cubed dice. Discard the pit and skins.
3.) If your peaches aren’t particularly sweet, toss diced peaches with granulated sugar (1-3 teaspoons, depending on sweetness of the peaches in their natural state.) Taste to make sure.
4.) Cut pound cake into cubes. Place half of cake cubes on bottom of a martini class; drizzle evenly with half of gold rum.
5.) Next, spoon half of peach mixture evenly over cake cubes. Spread half of pudding over peaches. Repeat with remaining cake cube, rum, peach mixture, and pudding. Cover and chill at least 2 hours.
6.) Upon being ready to serve, beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle; sprinkle with almonds. Enjoy!