Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to two days ahead; store them in airtight containers in the fridge. This recipe was developed by assistant editor Anna Stockwell for summer beach picnic.
Enlarge Image Credit: Anna StockwellSERVES 4
INGREDIENTS1 8-inch round coconut sponge cake (or another sponge cake of your choosing), unfrosted, at room temperature, and cut into 1" cubes.
For the peach compote:
4 large ripe peaches, peeled, pitted, and sliced
3/4 cup sugar
1 vanilla bean, split lengthwise
1/3 cup bourbon
For the trifle:
2 tbsp. bourbon
2 cups tapioca
1 1/2 cup (6 oz.) fresh raspberries
3/4 cup heavy cream
INSTRUCTIONS1. Make the peach compote: In a heavy saucepan over medium heat, combine peaches, sugar, vanilla bean and bourbon. Simmer until a thick syrup forms and the peaches are extra soft, about 15 minutes. Discard vanilla bean, remove from heat and allow compote to cool completely.
2. Assemble the trifle: Have ready 4 clean 8 oz. mason jars with lids. In the bottom of each jar, place 5 or 6 cake cubes. Gently drizzle each portion of cake with 1/2 tbsp. of bourbon. On top of the cake layer, evenly divide the raspberries among the 4 jars. On top of the raspberries, evenly divide the tapioca pudding. (After the tapioca gets added you may want to wipe down the inside of the jar with a damp paper towel to remove any pudding smudges.) On top of the pudding, divide the peach compote among the 4 jars.
3. Whip the cream until stiff peaks form. Top each jar off with a layer of whipped cream, screw on the lid, and keep refrigerated until serving, no longer than six hours.