Peach and Raspberry Trifle

A wonderful recipe to showcase fresh summer fruit. If raspberries are unavailable, substitute strawberries or blueberries, it will be just as impressive and delicious.


1 1/2 cups whipping cream


1/4 teaspoon almond extract

24 ladyfingers or 1 store bought pound cake cut into 1/2-inch thick slices

1 cup seedless raspberry jam

4 ripe peaches, peeled and sliced

2 cups fresh or frozen raspberries, reserve a few for garnish

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Whip cream with an electric beater until soft peaks begin to form. Slowly drizzle in honey one tablespoon at a time while continuing to beat, until stiff peaks form. Add almond extract and beat just to combine.
Use a medium sized clear glass bowl if possible or any medium sized bowl will do.
Arrange a layer of ladyfingers or pound cake slices over bottom of bowl. Spread with 1/3 of raspberry jam. Top with 1/3 of fruit and then 1/3 of whipped cream. Repeat layering two more times ending with whipped cream. Repeat layering two more times ending with whipped cream. Sprinkle with reserved raspberries.
Refrigerate 2-4 hours before serving to allow cake to absorb flavors.
Serves: 4-6