Peach Blueberry Trifle

My family can’t get enough of peaches and blueberries this year. The peaches are so good! We had a family picnic earlier this month (yes, I’m just getting around to blogging about it) and I made this delicious trifle. I wanted something that was easy to transport since we had to drive from PA to NJ to the picnic. There’s no cooking involved and after you cut the fruit and cake, it comes together quickly.

It was a big hit! There was only a small bowl left after everyone had enjoyed dessert. I’ll definitely be making it again and switch out types of fruit depending on what is in season. I’m thinking it would be delicious with cinnamon baked apples.

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 tsp vanilla extract
1 premade angel food cake
2 blocks lowfat cream cheese, softened at room temperature
2 cups heavy whipping cream, room temperature
3 cups blueberries
3 cups peaches, peeled and cubed (or sliced, whichever you prefer)

In a small saucepan, add the lemon juice, 1/4 cup sugar and 1/4 cup water and heat over medium-high heat. Stir until the sugar dissolves and then remove from heat. Add in the vanilla extract and allow to cool.

Cut the cake into 1 inch slices and generously brush each side of the cake with the simple syrup mixture. Cut each cake slice into 1 inch cubes.

In a bowl of a stand mixer, beat the cream cheese and 2/3 cup of sugar on medium speed until it is smooth. Slowly add in the heavy cream and beat on medium-high speed until the mixture is smooth. It should be the consistency of whipped cream.

To assemble the trifle, place 1/3 of the cake cubes on the bottom of the dish. Add a layer of blueberries, about a cup and top with a 1/3 of the cream. Spread the cream out evenly to the edges of the bowl. Top with 1/3 of the peaches and then add another layer of cake cubes. If you had leftover simple syrup, drizzle half of it over the cake cubes.

Repeat the process. Add a layer of blueberries, a layer of cream, layer of peaches and then top with the remaining cake cubes. Drizzle the remaining simple syrup over this layer. Finally top the cake with the last of the cream and the berries and peaches on top.

Cover and place in the refrigerator for at least 1 hour. This will allow the cream time to thicken. When you’re ready to serve, scoop out the trifle with a spoon into small (or large) dishes. Enjoy!

Source: Practically Functional