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Peach Iced Tea Pound Cake Trifles

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Credit: Food Styling: Amelia Rampe

In preparation for a Juneteenth weekend full of celebrations, shared stories, gratitude, and good food, I’m sharing a decadent trifle that combines three of my Southern favorites: peaches, iced tea, and pound cake. These individual desserts are layered with flavor — and meaning. I started with ingredients that honor my ancestors, then put my own spin on these classic flavors to create something new. This rich, creamy, juicy combo is sure to be a new tradition at my cookout. Ready to give it a shot? Here’s how to put them together.

Credit: Food Styling: Amelia Rampe

The 5 Components of these Southern-Inspired Trifles

I was practically raised on peaches, iced tea, and my mother’s pound cake. Just thinking back on all the times I sat on my late grandmother’s porch sipping on extra-sweet peach iced tea gives me an overwhelming feeling of love and gratitude. Inspired by those memories, I created five layers of deliciousness.

The pound cake: The cake portion of this trifle is a moist, buttery pound cake that’s adapted from my mother’s recipe. It provides some structure and also soaks up the decadent custard that’s spread throughout. While I personally believe everyone should have an excellent pound cake recipe in their repertoire, it’s totally ok to use a store-bought pound cake in this recipe.

The custard : Sweet, creamy custard adds body to this dessert, and this one is made with sweet iced tea mix and a jar of peach preserves. If you have any leftovers, try mixing it with whipped cream to create a summer-ready dip for fruit.

The caramel sauce: Homemade caramel sauce adds a buttery richness, and is bound to impress your guests. Believe it or not, it only takes a few minutes to prepare: just be sure to cook the sugar and butter over low heat while stirring frequently to prevent scorching.

The peaches: Of course this peach trifle needs fresh peaches! Macerating them in sugar and lemon juice brings out their delicious juices that will soak into the pound cake. For maximum juiciness, let the fruit sit at room temperature at least 1 hour or refrigerate for up to 1 day.

The whipped cream: Just before assembling the trifles, whip cold heavy cream with powdered sugar with lemon zest until soft peaks form, then add a generous dollop to each one.

Serving Your Trifles

I like to build these individual desserts in Mason jars, because what’s more Southern than drinking sweet tea out of Mason jars? If you don’t have jars, you can use drinking glasses or ramekins, or you can make one large trifle by layering the ingredients in a large dish.

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Peach Iced Tea Pound Cake Trifles

Yield Serves 8

Prep time 45 minutes to 1 hour

Cook time 2 hours

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 8 servings. (% daily value)

• Calories 1235
• Fat 37.6 g (57.8%)
• Saturated 21.4 g (106.9%)
• Carbs 211.1 g (70.4%)
• Fiber 4.7 g (18.9%)
• Sugars 140.2 g
• Protein 17.7 g (35.3%)
• Sodium 542.1 mg (22.6%)

Ingredients

For the pound cake:

• 8 ounces

  unsalted butter

• 4

  large eggs

• 1/2 cup

  whole milk

• 1 (15-ounce) can

  sliced peaches in juice (about 2 cups)

• 2

  medium lemons

• 4 cups

  all-purpose flour

• 1 teaspoon

  baking powder

• 1/2 teaspoon

  kosher salt

• 2 cups

  granulated sugar

For the custard:

• 2 cups

  peach preserves or jam

• 1 (1/4-ounce) packet

  unflavored powdered gelatin

• 4 tablespoons

  (1/2 stick) unsalted butter

• 1

  medium lemon

• 3 cups

  whole milk

• 1/4 cup

  heavy cream

• 1/4 cup

  granulated sugar

• 1/4 cup

  sweet iced tea mix, such as Lipton lemon

• 1/4 cup

  cornstarch

• 4

  large egg yolks

• 1

  large egg

• 1/2 teaspoon

  kosher salt

For the iced tea caramel:

• 6 tablespoons

  unsalted butter

• 1/2 cup

  heavy cream

• 2 tablespoons

  sweet iced tea mix, such as Lipton lemon

• 1 cup

  granulated sugar

• 1/2 teaspoon

  kosher salt

For the macerated peaches and whipped cream:

• 1

  medium lemon

• 4

  large peaches

• 2 tablespoons

  granulated sugar

• 1 cup

  cold heavy cream

• 2 tablespoons

  powdered sugar

Instructions

Make the pound cake:

1. Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup whole milk on the counter. Let sit at room temperature until the butter is softened.

2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Remove 1 tablespoon butter from the bowl and use it to coat 2 (9x5-inch) loaf pans. If desired, line each pan with a parchment paper sling that hangs off the two long sides.

3. Pour 1 can sliced peaches and their juices into a blender and blend until completely smooth, about 1 minute.

4. Finely grate the zest of 2 medium lemons into a large bowl (about 2 tablespoons). Add 4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt, and whisk to combine.

5. Add 2 cups granulated sugar to the bowl of butter. Beat with the paddle attachment on low speed until combined, about 30 seconds. Increase the speed to medium high and beat until lightened in color and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.

6. Beat in the eggs one at a time on medium speed, waiting until each egg is incorporated before adding the next. Pour in the blended peaches and milk and beat on medium speed until combined, about 30 seconds.

7. Add the flour mixture in 3 increments and beat on low speed until thoroughly combined. Pour the batter into the loaf pans.

8. Bake until a tester inserted in the center of a loaf comes out clean, 1 hour to 1 hour and 15 minutes. (This is a good time to make the custard.) Place the pans on a wire rack and let cool 20 minutes. Remove the cakes from the pans and let cool completely on a wire rack. Meanwhile, make the caramel and macerated peaches.

Make the custard:

1. Place 2 cups peach preserves in a small saucepan, sprinkle with 1 packet gelatin, and stir to combine. Let sit 5 minutes for the gelatin to hydrate. Meanwhile, cut 4 tablespoons unsalted butter into 1/2-inch pieces. Finely grate the zest of 1 medium lemon.

2. Heat the peach mixture on low, stirring occasionally, until the mixture is warm to the touch and the gelatin is dissolved. Remove from the heat.

3. Bring 3 cups whole milk and 1/4 cup heavy cream to a boil in a large saucepan over medium heat. Meanwhile, place 1/4 cup granulated sugar, 1/4 cup sweet iced tea mix, and 1/4 cup cornstarch in a large bowl and whisk to combine. Add 4 large egg yolks and 1 large egg and whisk to combine.

4. While whisking constantly, slowly pour the milk mixture into the egg mixture and whisk until combined. Pour everything back into the saucepan. Cook over low heat, whisking constantly and stirring with a heatproof spatula to get into the corners of the pan, until the mixture bubbles.

5. Remove from the heat. Add the butter and 1/2 teaspoon kosher salt and or blend directly in the saucepan with an immersion blender until smooth. (Alternatively, blend in a stand blender.) Transfer to a large bowl, add the peach preserves and lemon zest, and stir to combine.

6. Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool at room temperature 15 minutes, then refrigerate until chilled, at least 4 hours or overnight.

Make the iced tea caramel:

1. Cut 6 tablespoons unsalted butter into 6 pieces and let sit at room temperature until softened. Place 1/2 cup heavy cream and 2 tablespoons sweet iced tea mix in a small bowl and stir to combine.

2. Place 1 cup granulated sugar in a medium saucepan over medium heat and stir continuously until melted, about 5 minutes.

3. Remove from the heat. Add the butter and stir until melted — be careful, the caramel will begin to bubble violently! Add the cream mixture and stir until combined and smooth. Let cool for 15 to 20 minutes.

Macerate the peaches:

1. Finely grate the zest from 1 medium lemon and set aside for the whipped cream.

2. Juice the lemon into a large bowl. Halve, pit, and cut 4 large peaches into 1/2-inch pieces. Add the peaches to the bowl, sprinkle with 2 tablespoons granulated sugar, and toss to combine. Let sit at least 1 hour or refrigerate up to 1 day.

Whip the cream and assemble the trifles:

1. Place the reserved lemon zest, 1 cup cold heavy cream, and 2 tablespoons powdered sugar in a large bowl and whisk until soft peaks form.

2. Cut the pound cake into 1/4-inch cubes. Set aside 1/4 cup of the caramel (heat in the microwave if needed until warm and pourable) for drizzling on the top of the trifles.

3. Assemble the trifles in 8 (pint-sized) Mason jars: divide 1/3 of the custard into the jars, top with 1/3 of the cake, drizzle with 1/3 of the remaining caramel, and top with 1/3 of the macerated peaches. Repeat this layering twice more to use up the custard, cake, caramel, and peaches.

4. Top with the whipped cream and drizzle with the reserved caramel.

Recipe Notes

Make ahead: All of the components of the trifle except the whipped cream can be made up to 1 day ahead. Wrap the cooled pound cake in plastic wrap and store at room temperature. Refrigerate the custard and caramel. Rewarm the caramel in the microwave until warm and pourable before assembling. Whip the cream right before assembling.

Storage: Refrigerate leftover trifle loosely covered in plastic wrap for up to 3 days.

Will Coleman

Contributor

Will Coleman is a chef and digital producer, focusing on infusing American cuisines with Southern and global avenues. Based in Brooklyn, NY, Will spends time experiencing and writing about all things food and culture. Besides being obsessed with Jeni’s Ice Cream, he’s an advocate for flaky salt and hot sauce on almost everything.

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Source : food