Summer Peach Blueberry Trifle

• Vegetarian

• Produce

  • 3 cup Blueberries
  • 3 Peaches

• Condiments

  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 cup Sugar

• Bread & Baked Goods

  • 1 Premade angel food cake

• Dairy

  • 1 lb Cream cheese
  • 2 cup Heavy cream

Found on practicallyfunctional.com

Description

Directions

• Pull out the cream cheese and heavy cream and let them sit on the counter while you prepare the rest of the trifle.
• Heat the lemon juice, ¼ C sugar, and ¼ C of water in a small saucepan over medium-high heat. Stir until the sugar dissolves (about five minutes). Remove from heat and stir in the almond extract.
• Cut the angel food cake into 1” slices. Generously brush both sides of each slice of cake with the lemon/sugar liquid. Then cut each slice into 1” cubes. (Err on the side of thinner slices and smaller cubes here, you need a lot of cake to make the layers evenly.) If you have extra liquid don’t worry, you can use it up later.
• Beat the cream cheese and remaining 2/3 C sugar with a mixer on medium speed until it is smooth. Slowly add in the cream, continuing to beat on medium-high speed until the mixture is smooth and the consistency of whipped cream.
• Wash the fruit and cut into small pieces. If you’re using berries they don’t need to be cut, unless they are large.
• Arrange 1/3 of the cake cubes into the bottom of a 13 C trifle dish (or a large glass mixing bowl). Sprinkle with a layer of blueberries (about 1/3 of the blueberries) and then scoop about 1/3 of the cream mixture on top. Spread the cream out evenly all the way to the edges of the bowl with a spatula. Top with a layer of peaches (about 1/3), and then add another layer of cake cubes. If you had remaining lemon/sugar liquid, drizzle about half of the liquid over this layer of cake cubes.
• Repeat the layers: 1/3 of the blueberries, 1/3 of the cream, 1/3 of the peaches, and finish with the last remaining 1/3 of the cake cubes and the last half of the lemon/sugar liquid. You should have 1/3 of the cream and 1/3 of both fruits left at this point.
• Top the last layer of cake cubes with the remaining cream, spread it out evenly, and add all the remaining fruit on top of the last layer of cream.
• Cover with saran wrap and refrigerate for at least 1 hour so that the cream has time to thicken.
• When youre ready to eat it, dish out with a large serving spoon into bowls and enjoy!