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.