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Summer Fruit TrifleExecutive Chef: Aaron Chamberlin
Yields: 4 servings
INGREDIENTS:
2 peaches, ripe and sliced
5 cups of angel food cake, torn in mouth size pieces
½ cup of pastry cream
½ pint of heavy cream, whipped to soft peaks
½ cup of fresh raspberries
6 tablespoons of raspberry sauce
4 tablespoons of sliced almonds, toasted
PREPARATION:
1. Fold whipped cream and pastry cream together
2. Assemble the trifle by dividing amongst four glasses:
½ of the sliced peaches into the four glasses
½ of the angel food cake to the glasses
½ of the cream mixture to each glass
4 raspberries
½ of the raspberry sauce and ½ of the toasted almonds
3. Repeat the layering process until all the ingredients are used
4. Chill in refrigerator until ready to serve!
St. Francis 111 East Camelback Road
Phoenix, AZ 85012
(602) 200-8111
