This Browned Butter Madeline & Peach Mousse Trifle features Browned butter madeleines layered with peach mousse, vanilla Chantilly cream, fresh peaches, and raspberries.
I wouldn’t say I’m overly fond of a trifle. Perhaps it’s a texture thing. Too much smoosh.
I need contrast! And let’s be honest, that’s all life is made of anyway, so I figure if I go to the trouble of making a trifle, might as well follow suit.
I think Madeline’s are the perfect pastry to use in a trifle. They’re not a cookie…but not a cake. Somewhere in between? They’re so lovely in this recipe because as they sit and soak in the cream and mousse, they soften a little, but still hold their shape. They don’t lose their inner texture.
It just so happens that I have the perfect Madeleine recipe and browned butter goes so well with vanilla and fresh peaches and cream. Try it and see for yourself 🙂
Tips for the Trifle
● Choose peaches with plenty of flavor. The peach purée is what flavors the mousse, so ripe, fragrant peaches make a difference. Slice the peaches for layering just before you assemble the trifle.
● Fold the purée in gently. Use a spatula to fold it into half of the whipped cream, keeping as much air in the mousse as you can. The other half stays plain for the Chantilly cream.
● Let some of each layer show. Arrange a few madeleines and peach slices against the glass as you build the trifle. Add the raspberries throughout for little bursts of tartness.
● Make it when it suits your day. You can serve the trifle soon after assembling it, or chill it ahead. Covered, it keeps well for several days in the refrigerator; the madeleines become softer as they sit. Save the powdered sugar dusting for just before serving – it dissolves into the other ingredients if it sits too long.
Tips for the Browned Butter Madeleines
- Give the batter time to rest. Refrigerate it for at least an hour, or overnight. The cold batter and chilled mold help the madeleines bake with their characteristic little bump.
- Watch the butter closely. Once the milk solids turn golden brown and smell nutty, take the pan off the heat. A light-colored saucepan makes it easier to see when they’re ready.
- Mix gently. Whisk the browned butter into the batter just until combined. Overmixing can make the madeleines tough.
- Skip the chocolate garnish for this trifle. The browned butter, vanilla, and hint of orange are lovely with the peaches. Let the madeleines cool completely before layering them with the cream.
You can find the full method and more baking notes in my Browned Butter Vanilla Bean Madeleines recipe.
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More Peachy Recipes:
Double Peach Cake with Toffee Sauce
Find the Browned Butter Madeline Recipe HERE
Browned Butter Madeleine & Peach Mousse Trifle
Ingredients
Method
- Prepare the madeleines according to the linked recipe and let them cool completely. They can be baked ahead or made just before assembling the trifle.
- Beat the heavy cream with ½ cup sugar and the vanilla until stiff peaks form. Transfer half of the whipped cream to a separate bowl; this will be the Chantilly cream.
- Remove the skin and pits and purée 2 of the peaches with the remaining ¼ cup sugar and the lemon juice until smooth.
- Gently fold the peach purée into the whipped cream left in the mixing bowl to make the peach mousse.
- To assemble - slice the remaining two peaches. Set aside. Arrange a layer of madeleines in the bottom of a trifle dish. Spoon over some peach mousse, followed by Chantilly cream, sliced peaches, and raspberries. Repeat the layers, finishing with cream, fruit, and a few madeleines on top.
- Dust with powdered sugar just before serving. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Make ahead: The assembled trifle can be chilled ahead of time and keeps for several days, covered, in the refrigerator. The madeleines will soften as they sit among the cream and fruit.
- Taste your peach puree before mixing into the whipped cream. If the peaches are on the tart side, or simply aren’t very sweet, add in a little more sugar.
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