Best Blackberry Peach Trifle Recipes

BLACKBERRY-PEACH TRIFLE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
• Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
• In a small bowl, whip 1 cup cream until stiff peaks form;set aside for batter. Whip remaining 2 cups cream in a mediumbowl; cover with plastic wrap, and refrigerate.
• In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
• Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
• To assemble: Cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

BLACKBERRY-PEACH TRIFLE

Steps:

• Preheat the oven to 350°F, with the rack in the center. Butter and flour a 9 × 13-inch baking dish; set aside. Prepare an ice-water bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put the peaches in the simmering water. Using a slotted spoon, remove the peaches from the water when the skin easily peels away from the flesh, 1 to 2 minutes. Plunge into the ice bath until cool enough to handle; peel immediately.
• Cut each peach into 8 slices. Cut one-third of the slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
• In a small bowl, whip 1 cup cream until stiff peaks form; set aside for the batter. Whip the remaining 2 cups cream, and refrigerate.
• In the bowl of an electric mixer fitted with the paddle attachment, lightly beat the eggs. Add the remaining 3/4 cup sugar, and beat until the mixture is pale and thick, about 3 minutes. Stir in the vanilla. Into a small bowl, sift together the flour, baking powder, and salt. Gradually stir the flour mixture into the egg mixture. Gently fold the reserved whipped cream into the batter in 3 additions. Pour the batter into the prepared dish; spread evenly.
• Scatter the reserved peach pieces and one-third of the blackberries over the batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.
• To assemble: Cut the cake into 6 pieces. Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over the cake. Spoon half of the refrigerated whipped cream over the fruit. Repeat with the remaining cake, fruit, and cream. Drizzle the remaining berry juice over the trifle.