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Browned Butter Madeline & Peach Mousse Trifle

Browned Butter Madeleine & Peach Mousse Trifle

Browned butter madeleines are layered with peach mousse, vanilla Chantilly cream, fresh peaches, and raspberries. Make the madeleines ahead, or bake them the day you assemble the trifle.
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Prep Time 3 hours
Servings: 12
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1 batch Browned Butter Vanilla Bean Madeleines⁠ about 18, cooled, without the chocolate and pistachio garnish
  • 3½ cups cold heavy whipping cream
  • 3/4 cup sugar divided
  • 1 tablespoon vanilla extract
  • 4 small to medium ripe peaches divided
  • 1/2 lemon ,juiced
  • 1/2 cup Fresh raspberries for layering and topping
  • Powdered sugar for finishing

Method
 

  1. 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.
  2. 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.
  3. Remove the skin and pits and purée 2 of the peaches with the remaining ¼ cup sugar and the lemon juice until smooth.
  4. Gently fold the peach purée into the whipped cream left in the mixing bowl to make the peach mousse.
  5. 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.
  6. Dust with powdered sugar just before serving. Serve immediately or cover and refrigerate until ready to serve.

Notes

  1. 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.
  2. 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.