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