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Summer Peach Mousse Trifle

Summer peach mousse trifle with no-bake layers of diced peaches, creamy whipped peach yogurt mousse, and crunchy granola. It’s assembled in a trifle dish, then chilled until set so the layers hold their shape.
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Prep Time 20 minutes
chilling 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 5 peaches Use 4 to 6 ripe peaches, diced (aim for about 5 cups diced total for even layers).
Mousse base
  • 1 cup heavy cream Cold heavy cream whips faster and holds soft peaks better.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup peach yogurt Use peach yogurt for tangy fruit-forward flavor.
Crunch layer
  • 1 cup granola Choose plain or lightly sweetened granola for texture; add as layers throughout.
Garnish
  • 1 Fresh mint Optional garnish; use a few leaves for color and aroma.

Equipment

  • 1 stand mixer

Method
 

Whip the mousse
  1. Whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form, about 3 to 5 minutes, using a pale and airy look as your cue.
  2. Gently fold in the peach yogurt with a spatula, about 1 minute, stopping as soon as the mixture turns uniformly peach-colored to avoid deflating the whipped cream.
Assemble the trifle
  1. In a trifle dish or individual cups, add a layer of diced peaches as the bottom layer, spreading it evenly as the visible base.
  2. Spoon over the yogurt mousse mixture and lightly level it, then sprinkle granola on top until you see even specks of crunch.
  3. Repeat the layers until all ingredients are used, finishing with the mousse on top so the final layer looks smooth and creamy.
Chill and serve
  1. Cover and refrigerate for at least 2 hours to let the flavors meld and the dessert set, until the mousse looks slightly firm when you tilt the dish.
  2. Before serving, top with extra whipped cream and fresh mint leaves as a final visual cue of freshness.

Notes

For the cleanest layers, refrigerate the mousse mixture briefly (10 minutes) before assembling if your kitchen is warm, and assemble right after prepping the peaches so they don’t weep. Store covered in the refrigerator for up to 3 days; granola will soften over time but the trifle still tastes great. Freeze is not recommended due to texture changes in whipped cream and yogurt. If you want a lighter option, use low-fat Greek yogurt instead of peach yogurt for a tangier, slightly thicker mousse (texture may be a bit softer).