Easy Lemon Peach Trifle Recipe

I first tasted this delicious trifle at Bev’s place one summer evening when we popped over for dinner. We were sitting out by the pool in her beautiful garden, the sun was just beginning to dip — one of those relaxed evenings where everything feels just right. Good food, good company, and that peaceful, no-fuss feeling you only get when eating outdoors.

Since then, this trifle has become one of my favourites. I absolutely love lemon in sweet dishes — any which way is fine by me — and this one has just the right balance of creamy and tangy. The mascarpone and lemon curd are such a nice combo, and the peaches add a lovely juicy touch. What I like is that it’s light and easy to eat — great to have after a summer meal.

You can make this as easy or as involved as you like. I used store-bought sponge, lemon curd, and peaches this time, and it was a real cinch to throw together. If you’re in the mood, of course, you can make everything from scratch too — sponge, curd, the lot.

My Take on the Recipe

I decided to add a layer of lemon jelly at the bottom — a bit of a traditional touch. I did my best to layer everything nicely, but it ended up looking a bit rustic — more fun that way, really!

I also swapped out the blueberries for passionfruit. In fact, I drizzled passionfruit over each layer — I love the extra tang and that syrupy sweetness it brings.

A splash of limoncello and a drizzle of spiced honey on top bring it all together. I popped a few edible flowers from the garden on top, and I think it looked pretty.

It’s one of those desserts that looks a bit flash, but actually, it’s very easy to pull together.

Recipe Card

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🍑🍋✨🍯💫⋆ ₊˚⊹♡𓍢 ✨ ♡🍑🍋

Lemon & Peach Trifle with Aromatic Spice-Infused Honey

• Servings: 4
• Prep Time: 20 mins
• Cook Time: 20 mins
• Rating: ★★★★★
• Print

A light, creamy lemon and peach trifle made with mascarpone, lemon curd, and aromatic spice-infused honey. Perfect for any occasion and easy to prepare.

𝗧𝗶𝗽: For an extra kick of flavour, allow the trifle to chill for 3 hours or overnight. The longer it sits, the better the layers of flavour meld together. If you prefer a non-alcoholic version, you can substitute limoncello with a splash of lemon juice or a fruit juice of your choice.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe by Sarah Tuck, from Dish Issue #118, October 2024.

Ingredients

𝗙𝗼𝗿 𝘁𝗵𝗲 𝗧𝗿𝗶𝗳𝗹𝗲:
• 250 grams mascarpone
• 320 grams lemon curd
• 1 thick store-bought trifle sponge (split through the middle) or 2 thin sponges
• 2 x 410g cans peach or apricot halves, drained and halved (reserve ¼ cup liquid)
• ⅓ cup limoncello
• 300ml softly whipped cream
𝗙𝗼𝗿 𝘁𝗵𝗲 𝗔𝗿𝗼𝗺𝗮𝘁𝗶𝗰 𝗦𝗽𝗶𝗰𝗲-𝗜𝗻𝗳𝘂𝘀𝗲𝗱 𝗛𝗼𝗻𝗲𝘆:
• 1¼ cups runny honey
• 2 tablespoons liqueur or water (whisky recommended)
• 2 long strips each orange and lemon zest
• 1 star anise
• 1 cinnamon stick
• ½ teaspoon vanilla bean paste
𝗧𝗼 𝗦𝗲𝗿𝘃𝗲:
• ⅓ cup blueberries
• 2 tablespoons aromatic spice-infused honey

Directions

1. Make the Trifle Filling: Beat mascarpone and lemon curd together until smooth. Set aside.
2. Layer the Sponge: Trim the sponge to fit your serving bowl. Brush one layer with the reserved peach juice and limoncello.
3. Layer the Trifle: Add half of the mascarpone mixture, then the peaches, followed by whipped cream. Repeat the layering.
4. Chill: Cover and chill the trifle for up to 3 hours.
5. Prepare the Honey: For the aromatic spice-infused honey, combine all ingredients in a small saucepan. Heat gently to just below boiling point. Pour into a sterilized jar and seal once cooled.
6. Serve: Top the trifle with blueberries and drizzle with the aromatic spice-infused honey just before serving.

Nutrition

Per Serving: Calories: 380, Fat: 25g, Carbs: 28g, Protein: 5g, Sugar: 18g

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Thanks for your feedback — it really helps me know what you’re enjoying!  – ♡ Janet.