Spiced Peach, Gingerbread & Mascarpone Trifle

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Del Monte Christmas Recipes Series – Part 1

Some Christmas desserts whisper. This one strides in wearing sequins. A trifle that feels nostalgic, indulgent and joyfully over-the-top — yet it’s built from the most reliable of shortcuts. Del Monte’s canned peaches bring guaranteed sweetness, beautiful texture, and the comfort of a brand that has supplied quality fruit to home cooks for generations. No bruises, no hard stones, no “why are peaches awful in December?” moments. Just dependable, golden slices ready for their moment in the spotlight.

Although this recipe was created with Christmas in mind, it’s just as at home at any winter gathering — Thanksgiving, New Year’s Eve, family weekends, or the kind of cold-weather dinner where everyone ends up laughing around the table long after the plates are cleared. It has that celebratory glow that works anywhere people want something generous and spectacular.

A festive trifle is meant to give you breathing room. That’s the magic of this recipe. The fruit is already prepped, the jelly sets quietly in the fridge, and the flavours develop on their own while you get on with life (or wrap presents, or chase glitter-covered toddlers around the house). By the time you crown it with mascarpone cream and gingerbread, it looks like something you’d find in a glossy magazine spread.

This recipe, created and supplied by Del Monte, brings together classic winter warmth — spice, citrus, custard — with the sustainability and affordability of canned fruit. Using tinned peaches means the fruit was picked at perfect ripeness and preserved at its peak, cutting food waste, reducing the carbon cost of long-haul winter imports, and saving money when fresh stone fruit is either unavailable or extortionate. It’s a smart choice dressed up in festive glamour.

Below you’ll find the original recipe exactly as supplied, followed by hosting notes, tips, ingredient swaps, and FAQs to help you build your own version with confidence.

Spiced Peach, Gingerbread & Mascarpone Trifle

Prep: 30 min (plus chilling and setting time) | Servings: 10–12

A decadent winter dessert perfect for Christmas, Thanksgiving, or any cosy family gathering. Using tinned peaches ensures sustainability and delicious flavour all season.

Ingredients:
3 x Cans Del Monte Peach Slices in Juice (415g)
1 x cinnamon stick
1 x star anise
3 x cloves
2 x oranges
9 gelatine leaves
3 tbsp caster sugar
2 x 240g sticky ginger loaf cakes
2 tbsp orange liqueur (optional)
3 x 400g cans ready-made custard
600ml double cream
250g mascarpone
50g icing sugar
2 tsp vanilla extract
Crystallised ginger, to garnish

Instructions:
Pour the Del Monte peach slices through a sieve into a measuring jug to separate the juice from the fruit, then tip the peach slices into a 3L trifle dish. Place the gelatine leaves into a bowl of cold water and leave to soak for 5 minutes.

Meanwhile, top the juice up with water to make 1 litre of liquid and pour into a saucepan with the cinnamon stick, star anise, cloves, rind of one orange, and sugar. Bring the liquid to a gentle simmer and stir until the sugar has dissolved. Discard the whole spices, then remove the gelatine leaves from the water, squeezing out any excess water. Add the leaves to the saucepan one by one, stirring until dissolved. Leave the liquid to cool for 20 minutes, then pour over the fruit in the trifle bowl and place in the fridge for 4 hours, or until firmly set.

Once the jelly has set, slice the ginger cake into bitesize chunks and lay them on top of the jelly, being sure to press the pieces firmly into the sides of the trifle bowl. If using the orange liqueur, use a pastry brush to apply the liqueur all over the ginger cake pieces. Spoon the custard over the cake layer, smoothing it out and pushing it into the gaps, then return the trifle to the fridge for 30–60 minutes.

When you’re ready to serve, place the cream, mascarpone, icing sugar and vanilla extract in a large bowl and use an electric whisk to beat the mixture into soft peaks. Place large spoonfuls of the whipped cream on top of the custard layer, then decorate with small pieces of crystallised ginger and the zest of the remaining orange. Serve immediately.

Why Canned Fruit Makes This Dessert Shine

Winter is not the moment for fresh peaches. They’re expensive, often underripe, and typically shipped from far away. Del Monte’s canned fruit solves all three issues at once: quality, cost, and seasonality. The peaches are preserved at peak ripeness, meaning they hold their flavour beautifully in jelly and custard — no graininess, no guessing, no waste. It’s a sustainable choice at a time of year when the food miles of fresh produce can spike.

For a winter dessert that needs to feed a crowd and behave predictably, tinned fruit is a quiet superpower.

Make-Ahead & Hosting Notes

This is a dream dessert for anyone hosting a busy winter gathering. The jelly can be made the night before. The ginger cake and custard layer settle happily for several hours. The mascarpone cream is best added just before serving, but even that can be whisked an hour in advance. It also travels surprisingly well — build it in a deep trifle bowl, wrap the top tightly, and carry it like royalty.

Ingredient Swaps & Easy Variations

This trifle is fabulously adaptable — a winter crowd-pleaser with room for personality.

Different fruit:

Use Del Monte canned pineapple, mango, or tropical fruit salad for a brighter, zingier profile.

Cake options:

Ginger cake adds warmth, but madeira cake, chocolate loaf, or panettone work beautifully too.

Using homemade gingerbread:

If you have homemade gingerbread, cube it and use it in place of the loaf cake. It brings a deeper spice, a softer crumb, and a cosy, handmade feel.

Lighter topping:

Swap half the double cream for Greek yoghurt to create a tangier, fresher finish.

Alcohol-free version:

Skip the liqueur; the spices and citrus carry the flavour on their own.

Extra crunch:

Scatter ginger snaps or toasted nuts over the mascarpone just before serving.

FAQ — Because Trifles Always Come With Questions

Can this be made the day before?

Yes — and it’s even better that way. Assemble everything except the mascarpone topping the night before, then finish it just before serving.

Can I use homemade gingerbread instead of ginger loaf?

Yes. Homemade gingerbread works beautifully — it’s softer, spicier, and soaks up the jelly and custard in a lovely way. Just make sure the pieces are firm enough to hold their shape when tucked around the jelly.

Does it travel well for potlucks or family gatherings?

It does. Build it in a deep trifle bowl, chill it thoroughly, and wrap the top tightly with cling film. Keep the mascarpone cream separate and spoon it on once you arrive.

How long does it keep in the fridge?

Up to two days. The layers stay surprisingly stable, though the ginger cake will continue to soften. It’s still delicious, just slightly more pudding-like.

Can I halve the recipe?

Yes. Use a smaller dish and halve every ingredient, but keep the gelatine-to-liquid ratio the same. It’s perfect for a cosy dinner for four.

What if I don’t have gelatine leaves?

Gelatine leaves are best, but you can use powdered gelatine — follow the packet’s conversion and blooming instructions. The key is dissolving it fully so the jelly sets cleanly.

Can I make this gluten-free?

Absolutely. Use a gluten-free ginger cake or homemade GF gingerbread, and check that the custard you’re using is certified gluten-free.

Does canned fruit make the jelly watery?

No. Because the fruit is already stable in juice, it sets cleanly. Just stick to that final one-litre measurement.

Can I use vegetarian gelatine?

Absolutely — just follow the packet instructions, as strengths vary.

How long does it keep?

Up to two days in the fridge, tightly covered. The cream may soften, but the flavour stays glorious.

Can I use fresh peaches instead of tinned?

You can, but they won’t infuse as well, and the trifle can become watery. Tinned peaches are consistent, sweet, and reliable — which is why Del Monte is such a trusted ingredient at Christmas.

Will kids like it?

Absolutely. Skip the orange liqueur, and the rest is family-friendly.

Can I make it in individual glasses?

Yes! Try tumblers or mini dessert pots. Perfect for parties and portion control (in theory).

What size trifle dish works best?

A large, deep bowl of about 3–3.5 litres.

Is mascarpone too rich?

It’s surprisingly balanced thanks to the peaches and citrus. If you prefer it lighter, increase the cream and reduce the mascarpone.

A Winter Table Show-Stopper

This is the kind of dessert that brings the whole table to life — glowing peaches suspended in jewel-bright jelly, custard settling between chunks of ginger cake, and a generous drift of mascarpone cream on top. It looks extravagant but is built entirely from accessible ingredients and a brand trusted in kitchens across the world.

Part two of this festive-winter mini-series arrives soon, and it’s a cocktail with a celebratory twist — the kind you’ll want to get bookmarked before party season even begins.

Happy stirring, layering, and stealing spoonfuls before anyone notices!

Love festive desserts? Pin this Spiced Peach & Gingerbread Trifle for your next winter gathering!