Peaches and Cream Caramel Trifle

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6 pcs store bought or prepared chiffon or sponge cake
2 packs all purpose cream (chilled)
Caramel Filling:
2 cups sugar
½ cup water
1 pack All purpose cream
¼ cup margarine
1 can sliced Peaches (drained), you may reserve a few slices for added garnish
¼ cup store bought toasted nuts
sliced mint leaves, optional
Whip all purpose cream until stiff peak, and chill until ready to use
To make a Caramel:  combine sugar and water in a small sauce pan.  Cook over medium heat until sugar is cooked and has turned amber in color.  Quickly pour in cream and stir vigorously. Cook for another 2 minutes.  Remove from heat and then add margarine.  Set aside to cool.
To assemble:
Divide the cake into two slices horizontally.  Place a layer of cake on the bottom of a trifle bowl.  Spread caramel over the cake, then top with whipped cream and slices of peaches.  Repeat the process to the second layer.  Lastly frost and pipe rosettes on top of the cake with the remaining cream.  Garnish with nuts and peaches or sliced mint leaves if available
Serves 8-10

4 thoughts on “Peaches and Cream Caramel Trifle”

  1. @Izdhiher, thanks for dropping by 🙂 surely I will visit your blog too 🙂

    @Josie, hindi ko din natikman, yes gumawa ako dito sa bahay pero di ko na nakunan ng picture, nalingat lang ako naubos na ahaha

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