Peach-Raspberry Trifle

  • Serves

    serves 4


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
  • 34 cup sugar
  • 1 vanilla bean, split lengthwise
  • 13 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 12 cups (6 oz.) fresh raspberries
  • 34 cup heavy cream


Step 1

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.

Step 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 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.

Step 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.

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