Peach Tres Leches

This tres leches gets a summer makeover with peaches at every turn. The sponge soaks up a mixture of condensed milk, evaporated milk, heavy cream, and peach schnapps, which adds a boozy fruit note that runs through the entire cake.

The poached peaches on top are where this recipe really shows off. Whole peach halves simmer in a syrup scented with star anise, cinnamon, cloves, and a vanilla bean. That warm spice combination against the bright peach flavor is stunning. Poach them just until slightly soft so they hold their shape when sliced.

Crispy meringue strips add textural contrast to all that creamy softness. Pipe them onto a sheet pan and dry them in a low oven until they snap cleanly. These can be made a day ahead and stored airtight, which is a huge help when assembling.

Kitchen Tips

• Room temperature eggs are a must for the sponge. Cold eggs won’t whip to full volume and the cake will be dense
• Warm the bowl and beaters with hot water before whipping the meringue, then dry them completely. The warmth helps the egg whites reach a higher, more stable peak
• Let the cake absorb the milk mixture for several hours in the fridge, ideally overnight. A well-soaked tres leches should be saturated but not swimming
• Poaching time depends on peach ripeness. Firm peaches need closer to 10 minutes, ripe ones just 5-6

Variations

• Mango tres leches: Swap peaches for ripe mangoes and use coconut rum instead of peach schnapps
• Skip the alcohol: Replace peach schnapps with peach nectar or juice for a family-friendly version
• Caramel drizzle: A ribbon of caramel sauce over the whipped cream adds another layer of sweetness