Trifle in a jar
Be the first to rate it
Coconut sponge cake, raspberries, tapioca pudding and bourbon peach compote layered in jars with whipped cream.
Ingredients
Peach compote
- 4 large ripe peaches peeled, pitted and sliced
- 3/4 cup sugar
- 1 vanilla bean split lengthwise
- 1/3 cup bourbon
Trifle
- 1 (8-inch) round coconut sponge cake (or other sponge cake) unfrosted, room temperature, cut into 1″ cubes
- 2 tbsp. bourbon
- 2 cups tapioca pudding
- 1 1/2 cups (6 oz.) fresh raspberries
- 3/4 cup heavy cream
Equipment
- mason jars
- mixing bowl
- saucepan
- hand mixer
Directions
- In a heavy saucepan over medium heat, simmer the peaches, sugar, vanilla bean, and bourbon for about 15 minutes, until a thick syrup forms and the peaches are very soft. Remove the vanilla bean and let cool completely.
- Put 5 or 6 cake cubes in each jar and drizzle each with 1/2 tbsp. bourbon. Add raspberries evenly among the jars, then the tapioca pudding (wipe off any smudges with a damp paper towel), then the peach compote.
- Whip the cream to stiff peaks, spoon it on top of each jar, screw on the lids, and refrigerate until serving.
Notes
Refrigerate. Assembled jars: no longer than six hours in the fridge before serving. Compote and cake can be made up to two days ahead, airtight in the fridge.
Nutrition
Serving: 477g | Calories: 1040kcal | Carbohydrates: 201g | Protein: 6.6g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 0.6g | Cholesterol: 127mg | Sodium: 1818mg | Potassium: 347mg | Fiber: 5.4g | Sugar: 177g | Vitamin A: 1329IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; ripe peaches counted as canned peaches (snack cup 113 g), bourbon counted as distilled spirit 80 proof, coconut sponge cake (the first choice counted), bourbon counted as distilled spirit 80 proof, tapioca pudding counted as instant pudding mix (dry, one box 96 g). Brands and portions vary, so use it only as an approximation.