This refreshing peach mousse trifle dessert features layers of creamy fresh peach mousse, soft vanilla cake, vanilla whipped cream, and fresh peach slices. The peach mousse dessert makes 4 pretty individual servings, or 1 large impressive trifle, perfect for summer!
Fresh Peach Dessert
With summer around the corner, we will be surrounded by all the fresh peaches! And here in Colorado, we get some of the best peaches from the western slope. The beautiful abundance of fresh, juicy peaches inspires some of my favorite recipes – like the peaches and cream mini pies, peach kuchen, gluten free peach cupcakes and super light peach clafoutis.
So, I have taken my love for the Palisade peaches and put it into the creamy, dreamy, peach mousse dessert. With layers of fresh peach mousse, tender vanilla cake, and airy whipped cream.
Why You’ll Love This Peach Mousse Trifle
- Pretty layered summer dessert – The beautiful color of the peach mousse is completely natural. And, when layered with soft yellow cake, fresh peach slices, and pillowy whipped cream, the result is a stunning treat!
- Fresh peaches – I will always recommend fresh fruit, especially when it is in season. The fresh peaches add a vibrancy and sweetness that celebrate the summer fruit.
- Easy to make mousse – The peach mousse is made with gelatin to give it a creamy and smooth texture. Then whipped cream is folded in to make it like a peach cloud!
- Hand-held summer dessert – The peach mousse trifle is especially stunning when served in individual parfait glasses.
- You can make it gluten free – Use the gluten free vanilla cake recipe in the recipe card to make this a lovely gluten free dessert!
Peach Mousse
We have a variety of mousse desserts on the blog – rainier cherry mousse, chocolate mousse cheesecake, and cranberry mousse cheesecake. And the reason for all the mousse treats – I love a light and creamy dessert.
And, if you have ever had mousse, it does bear a resemblance to pudding. The difference being pudding is thickened with an egg and cornstarch base. While mousse is thickened with gelatin, then whipped cream is folded in.
What You Need To Make Peach Mousse Trifle
Ingredients
- Fresh Peaches – Fresh is always recommended for vibrancy and flavor – especially when in season. However, frozen fruit will work if it is thawed and drained.
- Heavy Cream – The cream is blended whipped into whipped cream and serves two purposes: to lighten the mousse and as a stand-alone layer in the trifle. You can also swap in vanilla whipped coconut cream for a non-dairy alternative.
- Maple Syrup – I like maple syrup because of its buttery flavor. But, you can use any sweetener of choice.
- Unflavored Gelatin Powder – I recommend unflavored gelatin powder because we are adding our own flavor. And, I’m not familiar enough with how to gelatin sheets!
- Lemon Juice – The lemon juice brightens the fruit, and keeps the peach slices from browning.
- Vanilla Cake – I have linked a traditional vanilla cake and gluten free vanilla cake in the recipe. Or, feel free to make your own!
Kitchen Equipment
- Hand Held Mixer – We need the hand held mixer to whip the whipped cream.
- Blender – To blend the peaches into a puree.
- Mixing Bowls
- Serving Glasses or Bowl(s)
- Biscuit/Cookie Cutter – To make the cake rounds to fit the size of your serving glass.
Helpful Tips To Make Fruit Mousse
- Use fresh peaches – I find fresh fruit has a more robust flavor than frozen. Plus, you will want to have some fresh peach slices in your trifle dessert!
- Make it easy – Meaning, if you want, buy a store bought cake to make the trifle layers!
- Get creative – How you layer your trifle dessert is up to you. What layers go where, and even how you serve the peach dessert.
- Use different fruit – The mousse recipe is essentially a great base to swap in any fruit you like. How about a strawberry mousse?
- Give yourself time – The mousse does need some time to set up, so give yourself time to allow it to chill for a while in the refrigerator.
- Toss the fresh fruit slices with lemon juice – this will keep them from getting brown.
FAQ’S: Peach Mousse Trifle
You don’t, but I do recommend it – especially if they are in season. Fresh fruit has such a bright flavor and it makes for a pretty presentation. Frozen fruit can be used if thawed and excess liquid drained off.
Maybe. Although, I don’t have enough experience with agar agar so I’m not able to provide guidance on how to swap in.
Of course! I like maple syrup for its flavor and it is not as processed as white sugar. Feel free to swap in any sweetener you prefer.
I would recommend anything that is clear so you can see the pretty layers! Different glasses, bowls, or even a larger glass bowl will work.
I highly recommend giving the mousse some time to firm up to get that creamy mousse texture.
Yes! Check out all these peach recipes on the blog.
The trifles will last for about 3 to 5 days, covered in the refrigerator.
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Peach Mousse Trifle
Equipment
- 4 Serving Glasses
Ingredients
Peach Mousse
- 4 fresh peaches
- 1 tablespoon + 2 teaspoons lemon juice
- 2 tablespoons cold water
- 1 tablespoon + 2 teaspoons unflavored gelatin powder
- 4 tablespoons pure maple syrup (or any sweetener of choice)
- 1 cup heavy cream
Instructions
Classic Yellow Vanilla Cake or Gluten Free Yellow Vanilla Cake
- Prepare the cake per the recipe instructions. Bake the cake first so it has time to cool.
- When ready to assemble the trifles, you can use a cookie cutter to cut cake rounds to fit your serving glass. Or chop the cake into cubes.
Peach Mousse
- Peel and chop 3 of the peaches into cubes. In a blender, add the peach cubes, lemon juice, and maple syrup. Puree until light and smooth. Keep in the blender and set aside.
- For peach #4, chop or slice for the peach layer of the trifle. Peeling the peach is optional. Sprinkle with lemon juice so it does not brown. Set aside in the refrigerator until ready to assemble.
- In a small prep bowl, add the water. Sprinkle the gelatin over the top, let sit for 5 minutes to allow the gelatin to bloom – it will resemble a firm gel when ready. Then, heat the bloomed gelatin to a liquid in the microwave – only about 5 to10 seconds.
- Pour the liquified gelatin into the peach puree in the blender and mix for another 30 to 45 seconds – until all ingredients are thoroughly blended. Transfer to a mixing bowl, cover, and chill in the refrigerator until is starts to thicken. About 1 hour. Tip – To use one less bowl, keep the peach puree in the blender to refrigerate.
- While the peach puree is chilling, make the whipped cream. Add the heavy cream to a medium mixing bowl. Using a hand held mixer, beat until stiff peaks form. Divide the whipped cream in half into two bowls. One half will be used to make the mousse. The other half will be used a a layer in the trifle. Set aside in the refrigerator until ready to use.
- Once the peach puree has thickened, add it to one of the whipped cream bowls. Gently fold the mix together until no streaks remain. The mousse will be the consistency of the whipped cream and will continue to firm as it chills.
- In the other bowl of whipped cream, add 1 tablespoon of maple syrup and gently fold until the syrup is fully incorporated. At this point, you can start to assemble the trifle. Note – Sweetening the whipped cream is optional. You can omit the sweetener as whipped cream has its own inherent sweetness and the other trifle layers are sweet.
- In each serving glass, alternate the mousse, cake, whipped cream, and fresh peaches. Chill the trifles for at least 3 hours for the mousse to set. Enjoy!
RECIPE NOTES
- Serving Size – This recipe can easily be doubled for more servings, or cut in half for fewer servings.
- Peaches – I do recommend fresh peaches (if in season) for their flavor and presentation. Frozen peaches can work if you defrost and drain off excess liquid.
- Maple Syrup – You can opt to use any sweetener of choice. I like maple syrup for its buttery flavor. Honey would be a delicious alternative.
- Gelatin Powder – I have only worked with gelatin powder. There are gelatin sheets, but I can’t give instruction with confidence on how to use them in this recipe.
- Cake – I’ve linked to a traditional vanilla cake and gluten free vanilla cake in the recipe card. Feel free to make your own version of your favorite cake, or use a store-bought cake.
- Whipped Cream – Swap in whipped coconut cream for a dairy-free alternative.