Summer Trifle

Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

I developed this recipe to create a trifle that took advantage of many of summer’s fruits.


  • 4 large eggs, separated
  • cup sugar
  • Pinch salt
  • 12 ounces mascarpone
  • ½ teaspoon almond extract
  • cups peaches (about 4), peeled and coarsely chopped
  • Pinch cream of tartar
  • ¾ cup Blackberry Sauce
  • ¾ cup Raspberry Sauce
  • 1 recipe Sponge Cake

A 2½-quart bowl


Put the yolks, sugar, and salt in the bowl of an electric mixer. With the whisk attachment, whip the mixture on high speed for about 3 minutes until it is thick. Add the mascarpone and almond extract and mix on medium speed until smooth and thick. Fold in the chopped peaches.

Put the egg whites in a separate bowl of an electric mixer. Using a clean, dry whisk attachment, whip them on medium speed until foamy. Increase to high speed, add the cream of tartar, and whip the whites until soft peaks form. Fold them into the almond cream.

To assemble the trifle

Slice the sponge cake in half horizontally. Pour 2 tablespoons of the blackberry sauce in the bottom of the -quart bowl and top with a ½-inch-thick layer of almond cream. Cut and fit cake pieces, forming a single layer over the cream. Soak the cake with about 2 tablespoons of the raspberry sauce and top with more almond cream.

Repeat this layering process, beginning again with the cake pieces, until the bowl is full, alternating the two berry sauces and ending with the almond cream.

Cover and refrigerate the trifle for at least 8 hours.

Spoon the trifle from the bowl and serve with remaining berry sauces.