BLACKBERRY-PEACH TRIFLE
This trifle is rich with whipped cream, sponge cake, and the season's fruit. Traditional English trifle calls for liqueur, but the fresh juices of blackberries and peaches keep our version moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
- Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
- In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
- In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
- Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
- To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.
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Maurisha Loots
[email protected]This trifle was absolutely delicious! I will definitely be making it again.
Boitumelo Mothwa
[email protected]This trifle was a bit too bland for my taste. I think I would add more spices next time.
Rohan Ahmad55
[email protected]I love the combination of blackberries and peaches in this trifle. It's a great summer dessert.
Hukab Dily wall
[email protected]This trifle was a bit too time-consuming to make. I think I would try a different recipe next time.
Allahur Dhan
[email protected]I made this trifle for a special occasion and it was perfect. It was elegant and delicious.
Mad man
[email protected]This trifle is a great way to use up ripe blackberries and peaches. It's also a very versatile dessert. You can add different fruits or nuts, or even use a different type of cake.
Reagile Motshegwe
[email protected]I had some trouble finding angel food cake, so I used pound cake instead. It turned out great!
amer omoush
[email protected]This trifle was a bit too sweet for my taste. I think I would use less sugar next time.
Tmg Kanxa70
[email protected]I made this trifle for a potluck and it was a huge success! Everyone loved it. The trifle was easy to make and looked very impressive.
Abdul Usman
[email protected]This was a delightful dessert that was a hit with my family! The combination of blackberries, peaches, and angel food cake was perfect. The trifle was light and fluffy, with just the right amount of sweetness. I would definitely make this again.