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–+ servings
The trifle bowl is layered with angel food cake, red and yellow peaches, and whipped cream and sits on a pink and beige surface.

Peach Angel Food Cake Trifle with Rosemary Simple Syrup

Cassie Waltman
Peach Angel Food Cake Trifle with Rosemary Simple Syrup is a no-bake summer dessert with fresh peaches, whipped cream, and a rosemary twist!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Rosemary Syrup Infusion 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 290 kcal

Equipment

  • 1 mesh strainer
  • 1 electric mixer optional

Ingredients
  

Rosemary Simple Syrup

  • 3-4 sprigs rosemary
  • ½ cup granulated sugar

Peach Angel Food Cake Trifle

  • 14 oz. Angel Food cake (prepared)
  • 4 ripe peaches (sliced)
  • 2 cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the Rosemary Simple Syrup

  • Add the rosemary, ½ cup sugar, and ½ cup of water in a small saucepan.
  • Bring the sugar mixture to a boil and allow it to boil for two minutes.
  • Remove the saucepan from the heat and allow it to cool and steep for 30 minutes.
  • Strain the syrup into a jar or small bowl. Set the syrup aside.
  • If desired, coat some of the rosemary you strained from the syrup in a bit of granulated sugar. Allow the candied rosemary to dry on a wire rack while you prepare the trifle.

Prepare the Trifle

  • Cut the Angel Food cake into 1-inch slices and then cut those slices into 4 cubes each. A serrated knife is the best too for slicing angel food cake.
  • Wash the peaches and pat them dry. Slice each peach in half, remove the pit, and then slice into ½-inch slices. Reserve a few slices for garnishing the top of the trifle.
  • Combine the chilled cream, ¼ cup sugar, and vanilla in a medium bowl.
  • Whip by hand or with an electric mixer until stiff peaks form.
  • Layer half of the angel food cake cubes in the bottom of the trifle dish. Brush them with half of the rosemary simple syrup. Place half of the peaches over the syrup soaked cake, then cover them with half of the whipped cream.
  • Take care to build the layers so that each component is distinct and visible from the outside of the trifle bowl.
  • Repeat the layering once more, finishing with whipped cream. Garnish with slices of peaches and candied rosemary, if desired.
  • Chill the trifle for at least 30 minutes and up to overnight. If storing overnight, wrap well with plastic wrap.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 290kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 186mgPotassium: 144mgFiber: 1gSugar: 28gVitamin A: 747IUVitamin C: 2mgCalcium: 56mgIron: 0.3mg
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