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

Ingredients:

Base:

Store-bought sponge cake

Whip:

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

Directions:

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.