Super easy and quick glass dessert! This yogurt, peaches, and almonds trifle recipe is super fresh and takes only a few ingredients. Highly recommend for breakfast or mid-morning.

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Glass cups with cream, peaches, and caramelized almonds.

About this recipe

This is a naturally gluten-free dessert that you can make very quickly with a few ingredients, like this chocolate mango mousse.

You can make the cream and the peaches in advance, and assemble the mini-dessert at the last minute before serve.

It’s the type of trifle that you can make a thousand times and change the toppings according to what you have at home. It’s also perfect for breakfast or mid-morning!

Glass cup with cream, peaches, and caramelized almonds on a light blue plate.

Ingredients

The main ingredients of this recipe are:

Cream: heavy cream for the best results.
Yogurt: full-fat natural yogurt, Greek-style.
Sugar: white granulated sugar.
Peaches: fresh peaches with peel. You can use the seasonal fruit that you prefer.
Butter: unsalted butter.
Orange: fresh orange juice.
Almonds: almonds, nuts, or the dried fruit you prefer.

Yogurt, peaches and almond trifle ingredients seen from above.

How to make the yogurt trifle

For the peaches:

Slice the peaches (eights) and roll them in sugar. Heat a skillet over medium heat and brown the slice peaches in the hot pan. Turn de peaches with a kitchen clamp and add the butter. When the butter is melted add the orange juice. Heat for about 3 minutes more until syrup forms. Let cool at room temperature.

A skillet with sliced peaches. A dish towel on the handle.

A skillet with sliced peaches and liquid. A dish towel on the handle.

For the yogurt cream

Place the natural yogurt, cream, and 2 tablespoons of sugar in a medium bowl, and beat with a hand mixer until thick.

For the candied almonds:

Place the chopped almonds on a baking sheet and toast in a medium oven (350°F). Let cool.

In a deep saucepan bring to boil the sugar and water for five minutes until a syrup form. Remove from heat and add the almonds. Stir constantly with a wooden spoon until the sugar crystalizes and cover the almonds, they should be white and dry.

Dessert Assembly:

Place 3 peach slices per-cup and add 2 to 3 tablespoons of yogurt cream. End up with a strings of peach sauce/syrup and candied almonds.

Storing

You can prepare the yogurt cream, peaches, and almonds in advance and assemble the trifle when ready to serve. Keep the cream and peaches covered in the fridge.

Keep leftovers covered in plastic wrap in the fridge for up to 3 days. It’s better to separate the peaches and almonds from the cream.

Variations:

Fruit: this dessert pairs very well with plums too. You make the same process as the peaches.
Dried fruit: you can use the dried fruit you prefer. You can also add nuts, or caramelized almonds instead of candied almonds.
Granola: you can top the trifle with granola. Yogurt + fruit + granola is a perfect match.
Dish: serve the trifle in individual glass cups, jars, or in a big dish.

For more glass dessert ideas