Hot Swiss Peach Trifle is layers of jelly roll cake, custard, peaches and meringue. Bake up this English dessert perfect for Easter.
A Hot Swiss Peach Trifle is one of my all-time favorite desserts. I first had this lovely concoction when I was a child living in England. My Dad, who was in the Air Force, got stationed in England. We moved when I was 7 years old. Shortly thereafter, we became friends with an English family who had a daughter the same age as me. We were always at each others houses and our families often got together. One time my friend’s Mom made a Hot Swiss Peach Trifle. It was love at first bite. I was already a huge fan of Bird’s Custard but there was something even more special when it was mixed with peaches and a jelly roll. Although we lost touch many years ago, I still have the recipe.
If you have never had Bird’s custard, I would highly suggest you buy the powder to make it. My local grocery store carries it in the international section with other English products. While you could substitute pudding or a pastry cream, it just won’t be the same. I could eat spoonful after spoonful of this custard. In fact I loved it when we had a jam tart and custard for school lunch dessert. Each mouthful was like a beautiful symphony in my mouth.
For years I had forgotten about this recipe then about 5 years ago we resurrected it. The trick now is to find a jelly roll or Swiss roll as known in England. They use to be readily available but not anymore. Last time I made this, I made my own Jelly roll a few days before then the trifle. It was so good but a lot of work. I recently found a jelly roll at an International market not far from our house. If I don’t have time to make my own jelly roll, I’ll pick one up there. I have tried pound cake with jam on it but it is not quite the same. It will do in a pinch though.
Just writing about this trifle is making my mouth drool. All the flavors mix so well together and it brings me right back to being a 7-year-old. I adored living in England and really adapted to the lifestyle. Moreover, I was lucky that my parents decided to live off base and live like the locals. In addition I went to an English school and had a very English accent. I’ve been back to England but not the area we lived in. Hopefully in a year or two we can take our little one to England. I would love to go back to the village I lived in and see our old house and let her experience all the wonders and history of England. In the meantime, we can eat our Hot Swiss Peach Trifle and dream of the day.
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Hot Swiss Peach Trifle
- 1 Jelly Roll store-bought or my recipe
- 1 can peaches in light syrup 10.5 oz, drained
- 2 tbsp birds custard powder
- 2 eggs white and yolks separated
- 1 tbsp sugar
- 2 cups 2% fat milk divided
- 2 tbsp confectioners sugar
Preheat oven to 350.
Slice jelly roll into about 9 slices and arrange on the bottom of a 1 1/2 pint over proof round dish.
Top with drained peaches.
In a medium saucepan, whisk together custard powder, egg yolks and sugar with 2 tbsp. milk.
In a small saucepan, heat the rest of the milk until almost boiling.
Whisk hot milk into the custard pan and bring to a boil stirring constantly.
When thick, pour the custard over the peaches.
Place egg whites in a bowl of a stand mixer and whip until soft peaks form.
Slowly add the sugar and beat until stiff peaks form.
Spoon the meringue on top of the custard and bake for 20 minutes.
Happy Healthy Eating,
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