Dessert Dash

September 25, 2020

Warm Berry Tea Trifle

Recipe by Chaya Ruchie Schwartz

Photo by Chana Rivky Klein

It can be 80 degrees but in my head, Sukkos is synonymous with warm, cozy desserts! I love when this compote sauce is served warm, but feel free to serve it cold too.

Yield: 6 mini trifle cups



Store-bought sponge cake


8 oz. whip

½  package instant vanilla pudding

Berry tea compote:

2 peaches, pitted and sliced

1 ½  cups frozen blueberries

¼  cup water

2 teaspoons lemon juice

¼ cup sugar

2 limonana tea bags

2 teaspoons cornstarch dissolved in 1 tablespoon water

Dash of cinnamon


In the bowl of an electric mixer, beat whip ingredients until stiff.

In a medium pot, place all compote ingredients including the tea bags and cook for 10 minutes.

To assemble: In trifle cups, layer cake and some compote. Top with a dollop of whip. Add some berries on top for garnish. Enjoy!

Note: I like to assemble right these before serving so the compote can be kept warm.