Peach Brioche Trifle

Serve up a French-inspired trifle with this peachy keen dessert from Bryn Williams
By Bryn Williams
Peach Brioche Trifle
  • Rating:
  • Serves: 6
  • Prep Time: 20 minutes plus 2 hrs proving time
  • Effort: easy


For the peach puree:

  • 4 peaches, peeled, blanched and de-stoned
  • 50 g sugar

For the custard:

  • 3 egg yolks
  • 60 g caster sugar
  • 40 g plain flour
  • 250 ml milk
  • 1 vanilla pod

To assemble:

  • 100 ml peach schnapps
  • 1 loaf brioche
  • handful blanched flaked almonds
  • 1 peach, thinly sliced
  • 100 ml double cream

To serve:

  • 1 peach, thinly sliced


1. For the peach puree: blend 3 of the peaches in a blender to make a puree.

2. Transfer to a saucepan along with the sugar and remaining peach chopped into small chunks. Warm through.

3. For the custard: in a bowl whisk together the eggs and sugar into a smooth paste. Add the flour to thicken, and whisk well.

4. In a saucepan, bring the milk to the boil and pour over the paste. Mix thoroughly. Return to the saucepan and cook for 2 minutes, until thickened. Take off the heat and allow to cool.

5. To assemble: cut the broiche into 12 slices 1cm thick. With a small round cake cutter, cut out rounds of brioche and place one at the bottom of each serving bowl.

6. Spread over the peach puree add another round of brioche, drizzle over a little of the peach schapps.

7. Sprinkle over the almonds and add a layer of custard.

8. In a bowl, whisk the double cream until it is light and fluffy and top off the trifle with a layer of the whisked cream. Sprinkle over a handful of flaked almonds and a few slices of sliced peach, and serve.

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