Thursday, 22 November 2007

Summer Trifle

As this week’s host of Weekend Herb Blogging, it seemed about time I got around to my own entry. I’ve chosen to indulge in the abundance of beautifully ripe stone fruit and glut of raspberries that are one of the greatest joys of summer. Such glorious produce requires little preparation, which is fortunate as there is nothing worse than a steamy summer kitchen. It does, however, benefit from the addition of some luscious summer flavours. I’ve chosen to feature the fruit in a light summer trifle that is a perfect finish to any meal. It begins with the traditional cake base and while I’ve chosen to use leftover sponge, really any cake will do. The traditional custard has been replaced with layers of rosewater scented greek yogurt. I can think of no scent more suited to summer evenings. The raspberries are macerated in sugar and balsamic to give them a sensational intensity of flavour while the stone fruit needs nothing more than its own aromatic juices. The sweet and tart juices the raspberries have been steeping in make the perfect soaking alternative to sherry for the sponge. This layered creation is light enough to be a regular treat yet with such an intensity of colours and flavours it makes the perfect dinner party indulgence.

Summer Trifle of Stone Fruit and Raspberries

Serves 2

1 cup raspberries
1 cup peeled and diced stone fruit (peaches, nectarines and apricots all work well)
1 tbsp balsamic vinegar
2 tbsp sugar
1 cup greek yoghurt
1 tsp rosewater
leftover sponge, chiffon or butter cake (or really any plain cake) cut into wedges

Set aside a few raspberries to garnish. In a small bowl combine the rest of the raspberries, balsamic and 1 tbsp sugar and set aside to seep. In another bowl combine the greek yoghurt with the remaining sugar and rose water. I will often double this component as the rose water yoghurt is a perfect aromatic accompaniment to many desserts or simply on its own.

In an individual or a larger serving dish begin by layering cake wedges to form a thin layer. Top with a little of the raspberry syrup and half the raspberries. Spoon over a layer of rosewater yoghurt, using about half a cup. Top with a stone fruit layer before another layer of cake. Repeat with remaining raspberries and yoghurt. Garnish with reserved raspberries and serve.

Just a reminder to email your Weekend Herb Blogging entries to me by Sunday and check back for the roundup on Monday.



Any alternative for greek youghurt and can we make that at home too?

Genie said...

Truffle, that trifle looks simply delightful! You're making my mouth water for sweet, summer fruit. That's one of the great things about reading food bloggers on the other side of the world -- getting to watch you guys move through the opposite seasons! Thanks for hosting WHB this week, too. :-)

katiez said...

WOW, that looks soooo Good! I'm saving the recipe for next summer. I adore peaches and nectarines.
Gorgeous presentation, too!

Amanda at Little Foodies said...

Beautiful. I love trifle and this would be a great alternative to have on a more regular basis.

Ivy said...

Hi, I discovered your blog today at Kalofagas' and your summer trifle looks fantastic. We use rose water a lot in Cyprus but it's a pity I have to wait for next summer (it's autumn in Greece, where I live) to try it. Do you think I can try it with other fruit? Ivy,

Gloria said...

This is a very nice dessert, looks so yummy, fresh and delicious. We are in summer too. Gloria

lavaterra said...

Your recipes are very interesting because I always look for new ideas. Thank you and greetings from
munic, germany

Kalyn said...

That does look so delicious. I love Greek yogurt! There is no lovely fruit like that available here right now, so I'm trying not to feel too envious.

Agnes said...

Mhmm delish! I love summer fruits.

Anna said...

i want this right now.
perfect combination: a creamy peach melba with a hint of fragrant rose.

can you tell i liked it?

Cindy said...

Oh, great work Truffle! The word trifle brings to my mind tasteless supermarket sponges and chemical red jelly... ick. Stone fruit and rose water are much more my style.

Cynthia said...

I loooooooooove trifle. I like your summer version.

Truffle said...

Sugarcraft India- Any thick yoghurt will do really!

Genie- Thank you so much and thanks for the entry.

Katiez- Thanks! I'm going to be popping by for some winter inspiration soon!

Amanda- I'm so glad you like it!

Ivy- Thanks for popping by! I'm sure it would work with any fruit.

Gloria- Thank you! I just love summer fruits.

Lavaterra- That is very kind! I'm so glad you enjoy them.

Kalyn- It's fantastic, isn't it? I could eat it on its own. So creamy!

Agnes- me too! Thanks for reading.

Anna- I love the way you describe it. Thanks for popping by.

Cindy- I'm also not a fan of the traditional version for that reason. This one uses flavours I find much more appealing.

Cynthia- Thanks so much!

Wendy said...

Yum! I adore trifle! This looks gorgeous. And I reckon it would a perfect dessert for my shepherd's pie...

winedeb said...

Sounds so light and refreshing and looks beautiful! And the stemwear that you used is lovely! My wine glasses are usually filled with the white or reds, but now I may have to make room for your beautiful dessert! Wonderful photos!

Big Boys Oven said...

looks so beautiful done!

Deborah said...

Peaches and raspberries are one of my favorite combinations. This looks wonderful!

Nora B. said...

Hi Truffle,
This is the only kind of trifle I like! And let me tell you how crazy I am going with the stone fruits. I eat a few apricots, nectarine or peaches a day. And mangoes too :-)

I hope that you've been doing well.

x nora

ejm said...

Oh this looks good! I really like the idea of adding the balsamic vinegar. And rosewater scented yoghurt! Wow.


Lucy said...

Yoghurt rather than custard - brilliant substitution, Truffle.

Lovely for the hot nights to come. Even the name is seductive...

Patricia Scarpin said...

Delicious, Truffle!
I really love fruit desserts.

Squishy said...

Wow just gorgeous. Well done and nice combo of flavours there mmmmmmmmmmmmmm