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.
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
- 1 (8-inch) round coconut sponge cake (or another sponge cake of your choosing), unfrosted, at room temperature, and cut into 1″ cubes.
- 2 tbsp. bourbon
- 2 cups tapioca pudding
- 1 1⁄2 cups (6 oz.) fresh raspberries
- 3⁄4 cup heavy cream
- 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.
- 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 ½ 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.
- 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.