Peaches & Cream Trifle
2017-01-19 16:38:50
Prep Time
45 min
Total Time
45 min
Ingredients
- 3 T sugar
- 7 fresh ripe peaches (4 cups peeled and sliced)
- 1 3⁄4 c whipping cream
- 1⁄4 c powdered sugar, sifted
- 1⁄2 c amaretto
- 1⁄4 c almonds, toasted and sliced
- 1 creme anglaise
- 1 old fashioned pound cake
Instructions
- Sprinkle sugar over peaches; toss and let stand 20 minutes or until juicy.
- Combine whipping cream and powdered sugar in a chilled mixing bowl.
- Beat at meduim speed with an electric mixer until soft peaks form.
- Fold half of whipped cream into Creme Ahglaise.
- Cut enough pound cake into 1-inch cubes to equal 6 cups.
- Place half of cake cubes in a 3 quart trifle bowl.
- Sprinkle with Amaretto over cubes.
- Top with half each of Creme Anglaise mixture and peaches.
- Repeat layers.
- Spread remaining whipped cream on top of trifle, Cover and chill 8 hours.
- Sprinkle with almonds before serving.
Print
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