Patriotic Cherry Plum Trifle
This Patriotic Cherry Plum Trifle is so festive, seasonal and delicious, gluten-free, grain-free and refined sugar free.
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
- ΒΌ 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.