Nectarine and ricotta trifles
This easy take on a classic English trifle makes a surprisingly refreshing warm-weather dessert. Store-bought angel food cake is the key to putting this trifle together in under 10 minutes. We call for nectarines and raspberries, but any sweet, seasonal fruit you have on hand would work for this recipe. The best part? You can assemble these trifles up to a day ahead; keep them chilling in the fridge until you're ready to serve.
3 item(s), medium, halved, pitted, and cut into 1⁄2-inch dice
4 oz, wedge angel food cake, cut into 3⁄4-inch cubes
Part-skim ricotta cheese
- Combine the nectarines and sugar in a medium bowl; let stand, stirring once, about 10 minutes.
- Divide half of the cake cubes among 4 parfait glasses; top with half of the nectarines and juice. Spread 1 tablespoon ricotta on top of each trifle and drizzle with 1⁄2 teaspoon honey. Repeat the layering. Top evenly with the raspberries. Serve at once, or cover and refrigerate up to overnight. Yields 1 trifle per serving.
If you find that the peaches in your market look better than the nectarines, feel free to make a substitution. And that goes for the berries as well; strawberries, blueberries, or a mix of berries would also work.