Description
A delightful dessert combining ripe peaches and fresh raspberries with layers of whipped cream and sponge cake.
Ingredients
Scale
- 3 medium fresh peaches, peeled and sliced
- 1 cup fresh raspberries
- 1 loaf (about 8 oz) vanilla sponge cake, cut into cubes
- 2 cups whipped cream (store-bought or homemade)
- 1 teaspoon almond extract
- 2 tablespoons granulated sugar (optional, for sweetening fruit)
- Mint leaves for garnish (optional)
Instructions
- In a medium bowl, combine the sliced peaches and raspberries. Sprinkle with granulated sugar if desired and let sit for 10-15 minutes.
- If making homemade whipped cream, pour 2 cups of heavy cream into a mixing bowl, add almond extract, and beat until soft peaks form.
- In a large glass trifle bowl or individual glasses, layer sponge cake cubes, followed by the macerated fruit, and then whipped cream.
- Repeat the layers until you reach the top of the bowl or glasses, aiming for at least three layers.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving. Garnish with additional raspberries, peach slices, and mint leaves before serving.
Notes
- Store leftovers in the refrigerator for 2-3 days.
- Freezing is not recommended as it may change the texture.
- Use a clear trifle dish to showcase the layers.
- Chill mixing bowl and beaters before whipping cream for better results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Peach Raspberry Trifle, dessert, summer dessert, trifle recipe