Blueberry Peach Trifle
Labor Day is a time to relax, right? That’s why I think it’s totally okay to take a little help from the grocery store for dessert! I teamed up with Alyssa Raymond to bring you the perfect dessert to end summer. Not only does this dessert use a little help from the grocery store, it also requires very little cooking, can be made ahead of time, and features the most beautiful fruits produced at the end of this warm season.
This Blueberry Peach Trifle is incredibly impressive because it looks beautiful after it has been assembled. You can layer it in a large trifle bowl (any clear glass bowl is fine), or you can make individual trifles by building layers in mason jars or wine glasses.
Since we’re taking help from the grocery store, I decided to be a little “extra” (Are we at all surprised by this?) and create a flavored simple syrup for our store bought pound cake (angel food cake is great for this as well). You could easily flavor this with lemon by adding lemon zest or even orange zest. I really like almond with this fruit combination. It gives the tartness from the fruit a little extra zing. You can completely omit the simple syrup if you want. Simple syrup absorbs into cake giving it less of a store bought taste. That is why I prefer to do it this way.
The custard for this dessert is incredibly easy to make. It only requires 3 ingredients! If you really want to get fancy (and fluffier…the custard, not you!), whip a cup of heavy cream then fold it into the custard. It’s like little fluffy clouds!
Check out the recipe below and tell me what you think.
Happy Labor Day!
Blueberry Peach Trifle
Ingredients
- 1 cup water
- 1 cup sugar
- 1 teaspoon almond extract
- 1- 11 oz pound cake loaf, cut into 1 inch slices
- 2 fresh peaches, cut into bite size pieces
- 1 pint fresh blueberries
- 1- 8oz block cream cheese, softened
- 1 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- Pinch kosher salt
Instructions
- To make simple syrup: Combine water, sugar, and extract in a small pot over medium heat. Stir until sugar has dissolved. Continue cooking until mixture has reduced to about half its volume. Should take about 5 minutes. Remove from heat and allow to cool.
- While syrup is cooling, prepare custard by creaming cream cheese in a large bowl with a hand mixer. Once cream cheese is smooth add the powdered sugar and mix until combined. Slowly begin adding heavy cream. Once all heavy cream has been added, turn mixer up to high speed to whip in some air. Consistency should be like pudding. Finish by adding a pinch of salt before turning mixer off.
- Brush each slice of pound cake with simple syrup using a pastry brush. Once each slice has been brushed with syrup cut pound cake into bite-size cubes. You’ll want the pound cake and fruit to be about the same size, so try to stay close to the size of your blueberries, since those are the only things you aren’t cutting.
- Assemble trifle by starting with a layer of custard. Follow the custard with cake. Top the cake with peaches and berries. Follow that with custard. Repeat these layers, ending with custard and a few blueberries on top for garnish.
- Trifle can be eaten right away or refrigerated until ready to serve.
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