This is the perfect summer peach recipe. It’s light, it’s airy, it’s creamy, it’s filled with peaches - both cooked and raw.
I start with layers of my Nonna’s pound cake, which I’ve been making for years. It’s a good ‘ol reliable recipe on it’s own, and even tastier when turned into a trifle. I add further layers of simple stewed peaches, coconut cream, and crumbled pound cake, then I top it off with fresh sliced peaches. Serving the trifle in old school champagne glasses is a cute way to present elegant individual servings to your guests. Personally, I find the concept of serving a trifle out of a big, deep, glass container to be a bit of a clunky nightmare. It’s just too big and messy for me, so I scale it down to single serving.
1 peach, thinly sliced
My Nonna’s olive oil loaf (several slices, plus some for crumbling)
My Nonna’s olive oil loaf:
3 large eggs
1/4 cup olive oil
just over 1/2 cup of water
1/2 cup sugar
1 1/4 cups all purpose flour
1 heaping tsp baking powder
Whisk together the eggs, olive oil, water, and sugar. Add the flour and baking powder and whisk until smooth and combined. Pour into a loaf pan lined with parchment paper and bake in a preheated 350F oven for 25 - 30 minutes, or until a toothpick inserted comes out clean. Allow the loaf to cool, then cut into 1/2 inch slices.
3 peaches, peeled and roughly diced
2 tbsp water
2 tsp organic honey
Add all the ingredients to a small saucepan and stir well. Bring to a boil, then reduce to a low simmer and let cook down for about 20 minutes, or until syrupy and thick, stirring often. Allow the mixture to cool down to room temperature, then blend in a food processor or blender until smooth.
1/2 cup coconut cream
1 1/2 tbsp organic honey, maple syrup, or powdered sugar
1/2 tsp pure vanilla extract
Put the tin of coconut cream in the fridge overnight to allow it to firm up. Add the cold coconut cream, honey, and vanilla to a food processor or blender and pulse until smooth.
Once all the components are ready, set them out along with 4 glasses of your choosing. I used retro champagne glasses. A wider, flatter glass will work better and is easier to assemble.
Add a small spoon of peach puree to the bottom of each glass, then cut out slices of pound cake to fit into the bottom of each. Spoon more peach puree on top, then smear a spoon of coconut cream on top. Crumble pound cake on, enough to cover the cream and peaches, then add more cream and more peaches. Top the trifle with a couple slices of fresh peach and a mint leaf if you wish.
Keep refrigerated until ready to serve