Go Back
+ servings
Peach and Almond Trifle

Peach and Almond Trifle

A quick and easy recipe for a delicious Peach and Almond Trifle.
Course Dessert
Cuisine Italian
Servings 4
Author Manuela Zangara


  • 2 peaches I used white peaches, but any kind would do
  • 2 tbsp caster sugar
  • 2 tbsp rum
  • 25 blanched almonds
  • 200 ml heavy cream to whip with 1 tbsp of caster sugar
  • 300 ml crema pasticcera
  • Some cubed pan di spagna


  1. Peel and cube the peaches. Put them in an air tight container, mix them with the rum and 2 tbsp of caster sugar. Keep them in the fridge overnight.
  2. The following day, cube the cake and prepare your crema pasticcera as per the tutorial that you can find here.
  3. Whip the cream with 1 tbsp of caster sugar.
  4. Keep 4 tbsp of this aside and mix the rest with the crema pasticcera. Do it very gently, so that the whipped cream does not deflate.
  5. Drain the peaches from their liquid, but do not throw the liquid out, you will need this to soak the cake cubes in.
  6. Now, you are ready to assemble your trifles.
  7. Put 1 tbsp of the cream and crema pasticcera mix at the bottom of each glass. Now soak some cubes of cake in the peach and rum liquid and add them to the glass, together with some pieces of peach and almonds. Cover with another tablespoon of the cream and crema pasticcera mix and continue until you fill each glass. Decorate with the remaining whipped cream, peach and almonds.
  8. Refrigerate until ready to serve. Eat cold.
  9. Enjoy!