Peach and Raspberry Trifle

A wonderful recipe to showcase fresh summer fruit. If raspberries are unavailable, substitute strawberries or blueberries, it will be just as impressive and delicious.

Ingredients

1 1/2 cups whipping cream
3 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon almond extract
24 ladyfingers or 1 store bought pound cake cut into 1/2-inch thick slices
1 cup seedless raspberry jam
4 ripe peaches, peeled and sliced
2 cups fresh or frozen raspberries, reserve a few for garnish

Directions

Whip cream with an electric beater until soft peaks begin to form. Slowly drizzle in honey one tablespoon at a time while continuing to beat, until stiff peaks form. Add almond extract and beat just to combine.

Use a medium sized clear glass bowl if possible or any medium sized bowl will do.

Arrange a layer of ladyfingers or pound cake slices over bottom of bowl. Spread with 1/3 of raspberry jam. Top with 1/3 of fruit and then 1/3 of whipped cream. Repeat layering two more times ending with whipped cream. Repeat layering two more times ending with whipped cream. Sprinkle with reserved raspberries.

Refrigerate 2-4 hours before serving to allow cake to absorb flavors.

Serves: 4-6


golden blossom honey product