Creamy Peach Yogurt Trifle
Super easy and quick layered dessert! A peach yogurt trifle is a light and refreshing dessert that layers juicy, fresh peaches, yogurt cream, and candied almonds for a simple treat. It's naturally gluten-free and a perfect no-bake option for something quick, easy, and crowd-pleasing. Highly recommend for breakfast, mid-morning, or dessert.
Ingredients
For the peaches
- 3 peaches
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter (28g)
- ½ orange juice
For the yogurt cream
- 1 cup full-fat natural yogurt
- 1 cup cream
- 2 tablespoons sugar
For the candied almonds
- 3,5 ounces almonds (100g)
- ½ cup sugar (100g)
- 100 ml water
Instructions
For the peaches:
- Slice the peaches (eighths) and roll them in sugar. Heat a skillet over medium heat and brown the sliced peaches in the hot pan. Turn the 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.
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 or pan and toast in a medium oven (350°F/ 180°C). Let cool.
- In a deep saucepan, bring to a boil the sugar and water for five minutes until a syrup forms. Remove from the heat and add the almonds. Stir constantly with a wooden spoon until the sugar crystallizes, 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 string of peach sauce/syrup and candied almonds.
Notes
Make-ahead: 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.
Storing: 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 yogurt cream.