- 24
- 30 mins
- 36 mins
Ingredients
- 6 Ripe peaches, cut into 8 wedges each
- 3 Tbsp granulated sugar
- 12 oz cream cheese - room temperature
- 3/4 cup confectioners' sugar
- 34 tsp. pure almond extract OR 2 Tbsp Amaretto
- 2 1/2 cups heavy cream
- 12 oz. raspberries
- 1 10-oz Angel food cake
- 1 1/4 cups sliced almonds - toasted
Preparation
Step 1
In a large bowl, toss peaches and granulated sugar. Let sit, tossing occasionally for 15 minutes.
Meanwhile, using an electric mixer, beat cream cheese, confections' sugar and almond extract in a large bowl until smooth. Reduce speed to low and gradually add heavy cream, beating until combined. Increase speed to high and beat until soft peaks form (do not over-beat; mixture should have consistency of a soft mousse).
Add raspberries to peaches and toss to combine. Cut the cake into 1/2-inch slices. Arrange 1/3 of cake slices in bottom of 8-inch trifle bowl. Spoon 1/3 of fruit mixture and some of the juices on top. Top with 1/3 of cream cheese mixture (2 cups). Sprinkle with 1/2 cup almonds. Repeat layers two more times, ending with cream cheese mixture. Cover and refrigerate at least 6 hours or overnight. Sprinkle with remaining 1/4 cup of almonds before serving.
OR
omit almond extract and toss teaches with granulated sugar and 2 tablespoons of Amaretto Liqueur.