Peach Tres Leches Individual Trifles
These peach tres leches individual trifles are light, creamy, and full of summer flavor — perfect for parties, make-ahead desserts, or a refreshing sweet treat. Fluffy sponge cake is soaked in a rich three-milk mixture, layered with spiced peach filling, and topped with a cloud of homemade whipped cream. The juicy peaches add a warm hint of cinnamon and nutmeg that balances beautifully with the silky, milk-soaked cake. Served in individual cups, these trifles are elegant yet easy to assemble and store. A touch of cinnamon on top makes them as pretty as they are delicious.
Total Time
4 hr 50 min
4 hr 50 min
Prep Time
1 hr 5 min
1 hr 5 min
Cook Time
45 minutes
45 min
Total Time
4 hr 50 min
4 hr 50 min
Prep Time
1 hr 5 min
1 hr 5 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
Sponge Cake:
- cooking spray
- ½ cup whole milk
- 5 tablespoons unsalted butter
- ½ tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs plus 1 large egg yolks
- ¾ cup granulated sugar
Peach Filling:
- 3 medium-sized fresh peaches
- 3 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Milk Blend:
- 1 (14-ounce) can condensed milk
- 1 ½ cups whole milk
- 1 cup evaporated milk
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Whipped Cream:
- 1 ½ cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Additional Ingredients:
- ground cinnamon, for garnish
Nutrition Info
- Calories 847
- Fat 48g
- Carbs 100g
- Fiber 1g
- Sugar 64g
- Protein 17g
Estimated values based on one serving size.
Preparation
- Make the sponge cake: Preheat the oven to 350°F (180°C). Coat a 9-inch square baking pan with cooking spray. Set aside.
- Microwave the milk and butter in a microwaveable bowl on HIGH for about 90 seconds, stopping to stir every 45 seconds, until the mixture is melted. Stir in the vanilla until combined, and set aside.
- Sift the flour, baking powder, and salt together in a medium bowl. Set aside.
- Place the eggs, egg yolk, and sugar in a large bowl. Beat with an electric mixer on high speed for about 5 minutes, or until the mixture doubles in volume. Fold in the flour mixture in 2 additions, folding to combine after each addition. Microwave the milk-butter mixture for about 15 seconds to re-warm it, then add it to the egg-flour mixture. Beat on medium speed for 1–2 minutes, until combined.
- Transfer the mixture to the prepared 9-inch baking pan. Bake for 25–30 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from the oven, and let the cake cool completely, 2–3 hours.
- Make the peach filling: Peel the peaches, and cut them into 1-inch cubes. Place the peaches, brown sugar, granulated sugar, orange juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat, stirring occasionally, until combined, about 2 minutes. Bring the mixture to a boil. Boil, stirring occasionally, until the mixture thickens, about 7 minutes. Remove from heat, and transfer to a heatproof bowl. Let cool completely, about 1 hour.
- Make the milk blend: Whisk together the condensed milk, whole milk, evaporated milk, vanilla, and cinnamon in a large bowl until combined. Set aside.
- Make the whipped cream: Beat the whipping cream, sugar, and vanilla in a large bowl with an electric mixer on low speed for 2–3 minutes, until it begins to thicken. Increase the mixer speed to high, and beat for 2–3 minutes, until stiff peaks form. Set aside.
- To assemble, cut the sponge cake into small pieces. Divide them evenly among 4 serving cups. Pour the milk blend evenly over the cake pieces in the cups. Divide about 3 tablespoons of the peach filling evenly among the 4 cups (store the remaining filling in the fridge for up to 5 days). Top the cups with the whipped cream, and garnish with cinnamon. Serve immediately, or store in the fridge for up to 5 days.
- Enjoy!
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