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Kitchen Repertoire

culinary inspiration from everyday life

July 25, 2017

Summer Fruit Trifle

by Dana Gallagher


Summer Fruit Trifle

  • 1/2 pound cake - try our Lemon Verbena Pound Cake - with or without the verbena
  • 3 ripe peaches, thinly sliced
  • 1 cup raspberries
  • 3 tablespoons sugar
  • 1/2 cup Sauternes or other sweet dessert wine
  • 1 1/2 cups heavy cream
  • 1/2 cup creme fraiche
  • 2 tablespoons confectioner's sugar
  • 1 tablespoon vanilla extract
  • 1 handful fresh currants

Cut cake into 1 inch cubes and place into the bottom of a trifle dish or shallow serving bowl.  Combine peaches and raspberries in a mixing bowl.  Add sugar and Sauternes and let stand about 20 minutes.  Pour fruit and all juicy liquid over pound cake.  Combine heavy cream, creme fraiche, confectioner's sugar and vanilla in a mixing bowl.  Whip to form soft peaks.  Spoon cream over peaches and berries.  Top with currants and serve immediately. 

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TAGS: trifle, peaches, raspberries, currents, whipped cream, cake, amaretto whipped cream


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images ©Dana Gallagher 2018

 recipes ©Kitchen Repertoire 2018