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Peach Mousse Trifle

Peach Mousse Trifle with fluffy peach mousse, tender pound cake cubes, and juicy peaches layered for a light, refreshing summer dessert. Blender-smoothed peach puree folds into whipped cream for a mousse-like texture in every spoonful.
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Mousse
  • 2 cup fresh peaches, peeled and diced Use ripe peaches for the smoothest puree and best flavor.
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream
  • 4 oz cream cheese, softened
  • 1 tsp vanilla extract
Trifle
  • 1 prepared pound cake, cubed About 1 loaf or 10–12 cups cubed, depending on your pan size.
  • 2 cup fresh peaches, diced
  • 1 cup whipped topping For the final layer.
  • 1 Fresh peach slices for garnish
  • 3 Mint leaves for garnish

Equipment

  • 1 blender
  • 1 stand mixer

Method
 

Make the peach mousse
  1. Add peaches, sugar, and lemon juice to a blender and blend until smooth, scraping down as needed for an even puree.
  2. Beat the softened cream cheese until fluffy and smooth, with no visible lumps.
  3. Mix in the vanilla extract and the peach puree until the mixture is glossy and uniform.
  4. Whip the heavy cream until stiff peaks form, then fold it into the peach mixture gently to keep the mousse airy.
Assemble the trifle
  1. Add a layer of pound cake cubes to a trifle dish and spread them evenly so they cover the bottom.
  2. Spoon on a layer of peach mousse and smooth the surface lightly with the back of the spoon.
  3. Add a layer of diced peaches over the mousse for juicy bites in every layer.
  4. Repeat the layers—cake, mousse, and diced peaches—until the dish is filled.
  5. Top with whipped topping and spread it to the edges for a clean finish.
  6. Garnish with fresh peach slices and mint leaves for color and fresh aroma.
Chill and serve
  1. Refrigerate the trifle for at least 2 hours before serving so the layers set and the cake softens.

Notes

For the smoothest peach mousse, fully blend the peach mixture until no fruit bits remain, then use softened (not melted) cream cheese so it whips easily. Refrigerate covered up to 3 days; the cake will continue to absorb juices. Freeze: no, freezing can make the mousse grainy and watery. Dietary swap: use lactose-free cream cheese and lactose-free heavy cream if you need a lactose-free version.