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Fresh Peach Trifle Recipe

Ingredients

How to make it

  • Make custard: Bring milk to boil in medium saucepan. Meanwhile, whisk egg yolks with sugar and cornstarch in bowl until smooth. Gradually whisk hot milk into yolks. Return to saucepan and cook, stirring constantly, until mixture thickens and boils. Reduce heat and simmer, stirring constantly, 1 minute. Strain through sieve into clean bowl; stir in vanilla and refrigerate, 2 hours.
  • Toss peaches with sherry and sugar in bowl. Arrange half of ladyfingers in bottom of 1 1/2-quart bowl. Spoon half of peaches on top. Layer with remaining ladyfingers and peaches. Top with custard. Cover and refrigerate 6 hours or overnight.
  • Make Sugared Almonds: Heat oven to 300 degrees F. Combine almonds and sugar in small bowl. Stir in egg white to coat. Spread on cookie sheet and back 10 minutes until golden. Cool.
  • Garnish trifle with whipped cream and almonds.
  • 250 calories, 11.5 g total fat, 5.5 sat fat, 145 mg cholesterol, 50 sodium, 31 g carbs, 5 g protein

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The Cook

jones2888 Columbus, OH

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