Stone Fruit Trifle with Lemon Balm or Verbena or Mint Cream
Bright, refreshing, and effortlessly elegant, this Stone Fruit Trifle with Lemon Balm, Verbena, or Mint Cream is the perfect summer dessert. Featuring ripe peaches, juicy plums, and sweet cherries layered with tender sponge cake or ladyfingers, this no-bake recipe is elevated with a velvety whipped cream infused with fragrant herbs. A splash of optional orange liqueur adds a citrusy twist, making each bite indulgently flavorful. With just 30 minutes of prep time, this trifle is ideal for entertaining or as a show-stopping treat for any occasion. Serve it chilled for a beautiful, layered dessert that celebrates the best of stone fruit season!
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Recipe Information
Ingredients
- 3 whole Peaches
- 3 whole Plums
- 1 cup Cherries
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 6 leaves Lemon balm, verbena, or mint leaves
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 6 pieces Sponge cake or ladyfingers
- 2 tablespoons Orange liqueur (optional)
Instructions
1. Wash and prepare the stone fruits. Pit the peaches, plums, and cherries, then slice the peaches and plums into thin wedges and halve the cherries.
2. In a large bowl, mix the sliced peaches, plums, cherries, granulated sugar, and vanilla extract. Let the mixture macerate for 15 minutes to release the juices.
3. While the fruit macerates, prepare the herb-infused cream. Chop the lemon balm, verbena, or mint leaves finely and set aside.
4. In a separate chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form. Gently fold in the chopped herbs and refrigerate until ready to use.
5. Cut the sponge cake or ladyfingers into bite-sized pieces. If desired, drizzle orange liqueur over them for extra flavor.
6. Assemble the trifle: In individual serving glasses or a large trifle dish, layer the sponge cake pieces at the bottom, followed by a layer of macerated fruits and a layer of whipped herb cream. Repeat the layers until all ingredients are used, finishing with the whipped cream on top.
7. Garnish with a few whole lemon balm, verbena, or mint leaves and serve immediately, or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 228.7 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
