Patriotic Cherry Plum Trifle
This patriotic cherry plum trifle is the perfect in-season dessert for your summertime festivities. tart and sweet plums and plump cherries form a simple stewed compote and layer with white cake and berry whipped cream. this dessert is also gluten-free, grain-free, refined sugar-free and totally delicious for the entire family.
the inspiration:
this dessert was simply inspired by seasonal plums and cherries. I wanted a simple dessert that was no-fuss and didn’t require frosting or icing a fancy cake. the dessert has three main components: either homemade or store-bought white cake or pound cake, a simple homemade Plum cherry compote and whipped cream sweetened naturally with berry jam.
cherry plum trifle ingredients:
- prepared white cake or pound cake: I used a boxed grain-free white cake mix from simple mills and baked it in a 9-inch springform pan.
- fresh plums: form the base of the Cherry plum compote.
- fresh cherries: the second star of the cherry plum compote. you can also use frozen dark cherries if you don’t have a cherry pitter.
- honey: naturally sweetens the compote.
- fresh thyme: adds some subtle herby dimension to the compote.
- fresh lemon: brightens the compote.
- heavy cream: forms the base of the berry whipped cream.
- vanilla bean paste: sweetens and adds vanilla to both the fruit compote and whipped cream.
- jarred jam: I opt for a no-added-sugar version and you can use a grape, blackberry or plum jam.
how to make this:
this trifle is very simple to make. you’ll begin by making the plum cherry compote and making sure to chill until very cold, ideally overnight. bake and chill the white cake if you aren’t using store bought.
to assemble the trifle, you’ll layer 1/2 of the white cake torn into bite-sized pieces with 1/2 of the cherry plum compote followed by 1/2 of the berry whipped cream. continue layering the second half of the cake pieces, fruit compote and the last of the berry whipped cream. garnish with fresh plum slices and whole cherries. serve very chilled and enjoy!
other festive summer desserts:
Patriotic Cherry Plum Trifle
Ingredients
- one 9-inch prepared white or pound cake boxed or homemade, I used boxed Simple Mills
Cherry Plum Compote
- 7 cups sliced plums 7-8 plums, plus 1 cup sliced plums for garnish
- 1.5 cup pitted and halved cherries plus more whole cherries for garnish
- ¼ cup honey
- 1 teaspoon picked thyme leaves
- 1/8 teaspoon mineral salt
- Juice and zest 1 lemon
- 1 teaspoon vanilla bean paste
Berry Whipped Cream:
- 2 cups heavy whipping cream
- 1/3 cup blackberry, grape or plum jam
- 1 teaspoon vanilla bean paste
Instructions
- In a heavy bottomed pot, add sliced plums, pitted and halved cherries, honey, thyme, salt and lemon. Simmer on medium-low heat until reduced and thickened, about 20-25 minutes, stirring frequently. Let chill completely in the refrigerator- ideally overnight.
- Bake the white cake unless you are using store-bought. I baked a grain-free Simple Mills Vanilla Cake.
- When you are ready to assemble the trifle, make the berry whipped cream. In a large bowl, add the heavy cream. Whip until medium firm peaks emerge. Stir in fruit jam and vanilla bean paste and continue to whip until firm peaks emerge.
- To an 8-inch trifle dish, add half of the cake torn in bite-sized chunks to the bottom in an even layer. Next, add half of the chilled Plum Cherry Compote in an even layer. Next, add half of the Berry Whipped Cream.
- Continue by adding the second half of the cake, compote and whipped cream.
- Smooth top and garnish with sliced plums and cherries. Chill until ready to serve. Trifle can be made up to 1 day in advance covered well in the refrigerator.
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