Raspberry and Peach Trifle

Delight your taste buds with this luscious Raspberry and Peach Trifle, a show-stopping dessert that layers vibrant fruit, moist sponge cake, velvety vanilla custard, and fluffy whipped cream. Perfectly balanced with the sweetness of ripe peaches, tart raspberries, and a tangy raspberry-orange syrup, this no-bake recipe is as easy as it is stunning. Ideal for summer gatherings or any special occasion, this trifle comes together in just 30 minutes and can be customized with a sprinkle of chopped nuts or a touch of fragrant mint for a touch of elegance. Serve this chilled, crowd-pleasing treat in a trifle dish or individual glasses for a dessert that's as beautiful as it is delicious. Keywords: raspberry and peach trifle, easy trifle recipe, no-bake dessert, fruit trifle, summer dessert recipe.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 8

Ingredients

• 400 grams Sponge cake (pre-made or homemade)
• 250 grams Fresh raspberries
• 3 whole Peaches (ripe or canned in juice)
• 500 milliliters Custard (vanilla)
• 300 milliliters Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 4 tablespoons Raspberry jam
• 100 milliliters Orange juice
• 30 grams Chopped almonds or hazelnuts (optional, for garnish)
• 10 leaves Fresh mint leaves (optional, for garnish)

Directions

Step 1

Cut the sponge cake into bite-sized cubes, roughly 2 cm in size.

Step 2

If using fresh peaches, peel, pit, and slice them thinly. If using canned peaches, drain and slice into thin pieces.

Step 3

In a small bowl, mix the raspberry jam with the orange juice to create a smooth syrup-like mixture.

Step 4

In a large trifle dish or individual serving glasses, arrange a layer of sponge cake cubes at the bottom.

Step 5

Drizzle a few tablespoons of the raspberry jam and orange juice syrup over the sponge cake layer to moisten it.

Step 6

Add a layer of sliced peaches followed by a layer of fresh raspberries on top of the cake cubes.

Step 7

Pour a generous layer of custard over the fruit, smoothing the top with a spatula or spoon.

Step 8

Repeat the layers (sponge cake, syrup, peaches, raspberries, and custard) until the dish or glasses are full, ending with a final layer of custard on top.

Step 9

In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Step 10

Spoon or pipe the whipped cream over the top layer of custard, creating decorative swirls if desired.

Step 11

Optionally, sprinkle the top with chopped nuts and garnish with a few mint leaves for added flair.

Step 12

Refrigerate the trifle for at least 2 hours to allow the flavors to meld together.

Step 13

Serve chilled and enjoy your Raspberry and Peach Trifle!

Nutrition Facts

Serving size	2134.2 grams (2134.2g)

Amount per serving	% Daily Value*
Calories	3472

Total Fat 165.60g	212%
Saturated Fat 79.40g	397%
Polyunsaturated Fat 0.00g
Cholesterol 867mg	289%
Sodium 1316mg	57%
Total Carbohydrate 428.60g	156%
Dietary Fiber 28.60g	102%
Total Sugars 298.30g
Protein 53.00g	106%

Vitamin D 173IU	867%
Calcium 772mg	59%
Iron 9mg	52%
Potassium 2190mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 6.2%

Carbs: 50.2%