YumYum Divas YumYum Recipes: Drambuie Cream Peach Trifle, contributed by Nanubunny

Recipe Title: Drambuie Cream Peach Trifle

Contributed by: Nanubunny

Additional Credits for Recipe
To give credit where it's due, the inspiration for this was Emily Luchetti's
chocolate-zabaglione trifle ("Four Star Desserts").

Note from the Diva
Here's one that I "invented". I submitted a version of it to the "Southern Living" magazine holiday recipe contest but never heard anything. No matter. Everyone around here just loves it, and it seems to make people happy everywhere it shows up.

Theoretically this serves about 10 - 12, but your mileage may vary. People typically take a small amount at first, because it looks so rich, but they almost always come back "for just a little more". If you want people to "dig in", take out about a scoop before you set it out, because people are reluctant to disturb it. After that, it won't last an hour.

List of Ingredients
2 8" yellow cake layers, sliced in half horizontally.
3 16 oz. bags of frozen peaches, thawed (I've been using the South Carolina peaches that we freeze every summer, but commercial frozen peaches are fine, too)
1/2 - 3/4 cup sugar depending on how sweet you like your fruit
juice of 1 lemon
8 oz of frozen raspberries or blueberries
1/3 cup + 1 tablespoon Drambuie
8 egg yolks
1/2 cup sugar
1 1/2 cup whipping cream
sprig of fresh mint, for garnish if available
1 1/2 cups juice from sugared peaches (see instructions below) or bottled peach nectar

Be sure to allow a minimum 6 hours of chilling time before serving.

The day before the trifle is to be assembled, sprinkle the lemon juice and the tablespoon of Drambuie on the peaches and toss with the 1/2 - 3/4 cup sugar. Let sit overnight, in the refrigerator.

The idea is to generate juice from the peaches. If you are in a hurry,let the peaches sit in the sugar, lemon juice and Drambuie for about an hour and buy a good bottled peach nectar. The peaches will be firmer in the trifle if you do it this way.

Fill a medium bowl with ice water and set aside.

The cream is made like zabaglione, but with a combination of Drambuie and peach juice instead of

Add some of the juice from the sugared peaches (or peach nectar) to 1/3 cup of Drambuie to make 3/4 cup.

Whisk this with the 1/2 cup of sugar and the 8 egg yolks in a double boiler. If you don't have a double boiler, use a metal bowl set over a pan of simmering water, making certain that the bowl does not touch the water.

Whisk until approximately doubled in volume and thickened.

Set the thickened custard into the bowl of ice water, and whisk until cooled.

Whip the cream into soft peaks, and fold the cooled custard into the whipped cream. (Obviously, this is NOT for the cholesterol-conscious!)

Place about a cup of the cream in the bottom of the trifle dish. Place a half-layer of cake over this. (You may have to cut and fit the cake, depending on your trifle dish.)

Brush the cake liberally with the juice from the peaches, or peach nectar.

Place a ring of peach slices around the outside, wide side out, and place berries between the peach slices on the outside, so that they show through the glass.

Fill in the center with peach slices and sprinkle a few berries in with them.

Add another cup of cream over the peaches, then put in another half-layer of cake, and brush with peach juice.

Continue building up the trifle this way, until you have 3 or 4 cake/cream/peach/berry layers (depending on the height of your trifle bowl).

Top the trifle with the cream, and chill for at least 6 hours.

When ready to serve, place peach slices upside-down in a circle so that they look like the petals of a flower.
In the center of the flower, put a few berries. A sprig of fresh mint, if you can get it, looks really pretty on this.

Variation that I have not tried yet: This would probably taste really good
using ginger cake instead of yellow cake.

Number of Servings: 10-12

Cookbook Category

General Cooking/Prep Method

Recipe Type - Categories
Fancy Food
English Cuisine

Extra Features of Recipe
Difficulty Level-Moderate
Make Ahead
Wickedlly Good!

Good for Season/Celebration/Holiday
Formal Dinner Party
Gourmet Dinner Club

Tested & Approved Recipe

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles

Browse Cubit's 103 Databases

Popular Collections
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pizza with Pizzazz
Too Busy to Cook!
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Wine & Spirits
Cooking Under Pressure
Crepe Cookery
Freezing & Canning
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Cold Soups
Hot Soups
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Meat Sides
Savory Sauces
Sweet Treats
Cakes & Frosting
Cookies & Bars
Ice Cream
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Gluten Free
Low Calorie
Low Carb
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review