A Bridechilla™ Must-Have Dessert…

Did someone say Dessert? Join us this September while we enjoy this undeniably perfect dessert, the Peach-Raspberry Trifle. And check out those jars! This dessert would also make amazing treats at your wedding. Keep the chill… tastefully. 😉

INGREDIENTS

1 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 pudding
1 1/2 cup (6 oz.) fresh raspberries
3/4 cup heavy cream

INSTRUCTIONS

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.

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.

Photo by Anna Stockwell + Recipe from SAVEUR.

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