Raspberry-Peach Trifle

By Resk8r

Ingredients

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

Details

Servings 24

Preparation

Step 1

In a large bowl, toss the peaches and granulated sugar. Let sit, tossing occasionally, for 15 minutes.
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 overbeat; mixture should have the consistency of a soft mousse).
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 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 almonds before serving.