One delicious warm-weather treat, two ways to serve it: Make it in a glass trifle dish and scoop out helpings, or prepare it in a large cake pan and serve by the slice.

This Story Originally Appeared On southernliving.com

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Iain Bagwell

Recipe Summary

active:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form.

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  • Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture, and set aside.

  • Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. (You will have about 8 cups.)

  • Spread a thin layer of cream mixture in the bottom of a trifle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers, ending with cream mixture. Cover and chill 4 to 12 hours.

  • Top with any remaining broken cracker pieces; garnish with mint, if desired. Serve cold.