Let me count the ways to summer dessert submission… I’ve had many Trifles in my life. Usually, a Trifle is a cold dessert that consists of multiple layers of sponge or pound cake cut into cubes, soaked in liquor, rum or syrup, thick custard, fresh fruit and whipped cream. All the layers are arranged beautifully on the glass so you can see the beautiful colors. From this premise, everything can go deadly wrong or you can orchestrate a sinful chaos. For example, using store-bought cake, instant pudding from a little box, frozen fruit, conspicuous jellies with brilliant colors and the abominable “whipped topping”.

And then there are the ones prepared with a little more effort that includes brioche bread, fruit liquors, crème anglaise, heavy cream whipped with vanilla bean, and delectable fresh fruits…No matter what they are made of trifles end up appealing to the eye and are most often all soft and mushy, with uniform texture. This is not good at all… I want and I seek the contrast in textures and flavor spectrum in my palette from beginning to end. Why not reconfigure the construction a bit?… Creamy, crunchy, juicy; that sounds better already!… This Trifle by any means has fancy written on it. In fact, it is the antithesis of fancy dessert. It is the greatest collaboration of the right ingredients, in the right place and at the right time. It mimics it’s Italian cousin the Tiramisu.

Let’s call it the Texan Tiramisu. I start my recipe with a craving for crunch: almonds, and ladyfingers (Savoiardi). For Creamy: no whipped toppings for me! I want light and sweet almost feathery silky mascarpone cheese. For juicy: Texas peaches. And a little acidity from the orange juice, orange liquor, and great aromatic touch of cinnamon is a simple sinfulness. In the hot summer months, you will find it difficult to avoid coming back for an extra serving of this fresh and light delicious dessert.

Peach and Cinnamon Trifle

Serves 6-8

The juice of 2 oranges and the zest of one

2 shots of Orange Liquor (2-3 ounces)

12 pieces of ladyfingers (Savoiardi)

8 oz of Mascarpone Cheese

¼ cup of heavy cream

¼ cup powder sugar

1 teaspoon of vanilla extract or Vanilla bean paste

½ teaspoon of almond extract

¼ cup chopped roasted almonds

½ teaspoon of cinnamon

Powder sugar for final dusting.

Basil if you like to garnish with.

 Method:

In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary. Arrange the ladyfingers on the bottom of the dish in a single layer ( see picture below).

In a separate bowl, with a rubber spatula, mix the Mascarpone, the heavy cream, vanilla bean or extract with some orange zest until smooth. Proceed to spread this mixture over the layer of ladyfingers. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. For the topping, sprinkle the chopped roasted almonds and some cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time.

~ Fresh peaches, the ideal summer dessert ~

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Peach and Cinnamon Trifle

Serves 6-8

Course Dessert

Cuisine Americana

Prep Time 25 minutes

Ingredients

• The juice of 2 oranges and the zest of one
• 2 shots of Orange Liquor 2-3 ounces
• 12 pieces of ladyfingers Savoiardi
• 8 oz of Mascarpone Cheese
• ¼ cup of heavy cream
• ¼ cup powder sugar
• 1 teaspoon of vanilla extract or Vanilla bean paste
• ½ teaspoon of almond extract
• ¼ cup of chopped roasted almonds
• ½ teaspoon of cinnamon
• Powder sugar for final dusting.
• Basil if you like to garnish with.

Instructions

1. In a 2”- 3”shallow dish, Whisk the Orange juice, the orange zest, 2 shots of orange liquor, one pinch of cinnamon, and 1-2 tablespoons of agave nectar or powder sugar. Taste the mixture adjust for sweetness if necessary.
2. Arrange the ladyfingers on the bottom of the dish on a single layer.
3. In a separate bowl, with a rubber spatula, mix the mascarpone, heavy cream, vanilla bean paste or extract with some orange zest whip until smooth.
4. Proceed to spread this mixture over the layer of ladyfingers.

5. Slice the peaches thinly, and add some orange juice, almond extract, and cinnamon. Toss the macerated peaches well in a bowl and place them over the mascarpone layer. If desired, make 2. or even 3 layers if you want!

6. For the topping, sprinkle the chopped roasted almonds or pecans, dust with cinnamon. Refrigerate at least 30 minutes. Dust with powder sugar at serving time. Enjoy!

Music paring: SEnd me a Peach – Over the Garden Wall Soundtrack