:: Peach and Blueberry Trifle ::
Summer fruit is truly my favorite! It’s hard to beat the taste of ripe peaches and sweet blueberries — nature’s candy! This simple dessert is a delicious way to incorporate seasonal fruit. The trifle comes together easily… in a few steps, and the result is not only delectable, but beautiful as well! The best part is that it isn’t a heavy dessert. Oh no! It quite the opposite — completely light and airy!
Since I’m still getting settled in our new house, I’ve been creating dishes that are semi-homemade {I still haven’t unpacked all of my kitchen boxes — must get on that}! A store bought angel food cake is perfectly acceptable for this recipe… unless of course you love making your own from scratch {kudos to you}!
After prepping your fruit, combine in a bowl and sprinkle with sugar. This will ensure that your fruit isn’t too bitter! {Feel free to replace the sugar with unrefined choices, such as stevia or raw honey, if desired.}
The assembly comes together quickly, after mixing up your homemade vanilla bean whipped cream! {I just couldn’t use store-bought for the whipped cream! It doesn’t taste nearly as good — don’t you agree?}
Make sure you allow ample time for the dessert to chill in the refrigerator before serving! It will allow it to set, and for all the flavors to meld together in a delicious fashion! Enjoy, my friends… and soak up the last few weeks of summer!
Peach and Blueberry Trifle
Ingredients
- 1 prepared angel food cake {store bought works perfectly}
- 2 1/2 cups chopped peeled peaches
- 2 cups rinsed blueberries
- 2 cups heavy whipping cream
- 4 tablespoons granulated sugar {divided}
- 1 teaspoon vanilla extract
- 1/2 vanilla bean
Instructions
- WHIPPED CREAM:
- Chill the bowl and whisk attachment of an electric mixer in the freezer for 1/2 hour or longer. When ready, remove from freezer, and place cream in the mixing bowl. Cut vanilla bean in half, lengthwise, and scrape seeds into cream. Mix on low speed for approximately 30 seconds, while adding in 2 tablespoons of sugar. Whisk on medium-high speed for a few minutes longer, until soft peaks form. Set aside in the refrigerator.
- FRUIT:
- Rinse, peel, and chop peaches. Rinse blueberries and dry. Combine peaches and blueberries in a medium-sized bowl. Sprinkle with remaining 2 tablespoons of sugar. Let sit on the counter for a few minutes, while you slice the angel food cake.
- ANGEL FOOD CAKE:
- Slice cake evenly in roughly 15-18 pieces. Set aside.
- TO ASSEMBLE THE TRIFLE:
- In a 4-quart glass serving bowl or trifle dish, arrange 1/3 of your angel food cake slices on the bottom of your dish. Scoop out 1/3 of the whipped cream, smoothing over the top of the cake with a spatula. Top with 1/3 of the fruit mixture. Repeat layering, for a total of three times... ending with fruit on top. Chill in the refrigerator for at least 1 hour before serving. Enjoy!
