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Four peach yogurt trifles in glass cups on a white surface. Green leaves on the sides.

Easy peach yogurt mini trifle (with candied almonds)

Josefina Almond Yes
Super easy and quick layer 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.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Desserts
Cuisine International
Servings 6 cups

Ingredients
  

For the peaches

  • 3 peaches
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter (28g)
  • 1/2 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)
  • 1/2 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 shouldbe 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.
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