I Love Tea Cups

I Love Tea Cups

Thursday, July 28, 2011

Dessert for Wedding Anniversary Dinner

Raspberry-Peach Trifle

I would like to give credit to 'Womens Day' August 2011 page 139 for this recipe.  I purchased the magazine to read the article about Cindy @ My Romantic Home.  She had her Sea Shell Wreath Tutorial published in the August 2011 issue.  Go Cindy!!
I wanted to have a cool dessert for our
51st Wedding Anniversary Dinner

and was a make-ahead icebox dessert

Peaches are in season now and they make a beautiful dessert.  

Cream cheese, granulated sugar and confectioner's sugar are a perfect combination to a colorful dessert

Fresh Raspberries are just perfect too.

Raspberries and Peaches and layered on Angel Food Cake and Cream Cheese mixture

I love my Trifle Bowl
This Trifle would be a wonderful dessert for a Tea Party

Raspberry-Peach Trifle
active: 25 MIN

6 ripe peaches, each cut into 8 wedges
3 Tbsp granulated sugar
12 oz cream cheese, at room temperature
3/4 cup confectionsers' sugar
3/4 tsp pure almond extract
21/2 cups heavy cream
12 oz raspberries
1 10-oz angel food cake
11/4 cups sliced almonds, toasted

1. In a large bowl, toss the peaches and granulated sugar. Let sit, tossing occasionally, for 15 minutes.

2. Meanwhile, using an electric mixer, beat the cream cheese, confectioners' sugar and almond extract in a large bowl until smooth.  Reduce the speed to low and gradually add the cream, beating until combined. Increase  the speed to high and beat until soft peaks form (do not over-beat; mixture should have the consistency of a soft mousse).

3. Add the raspberries to the peaches and toss to combine.  Cut the cake into 1/2-in,-thick slices.  Arrange
1/3 of the slices in the bottom of an 8-in. trifle bowl.  Spoon 1/3 of the fruit mixture and some of the juices on top.  Top with 1/3 of the cram cheese mixture (2 cup).  Sprinkle with 1/2 cup cup almonds. Repeat layers two more times, ending with cram cheese mixture.  Cover and refrigerate at least 6 hours or overnight.  Sprinkle with remaining 1/4 cup almonds before serving. Per serving: 236 cal


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