How To Make Sorghum, Peach, & Blackberry Trifle - Best Recipe | Charleston Magazine

Ingredients

• 11/4 tsp. baking soda
• 3/4 tsp. kosher salt
• 3 eggs
• 1/2 cup sugar
• 1/2 cup sorghum
• 2 Tbs. local honey
• 4 oz. unsalted butter, cut into one-inch dice and refrigerated
• 11/2 cups all-purpose flour
• 2 cups Amaretto (can substitute dark rum)
• 1 cup sorghum
• 1 cup water
• 1 cup brewed dark roast coffee
• 4 egg yolks
• 1 tsp. pure vanilla extract
• 1/3 cup sugar
• 2 Tbs. Amaretto (can substitute dark rum)
• 1 lb. mascarpone
• 1/2 cup heavy cream
• 11/2 lbs. blackberries (about 4 cups), divided
• 3/4 cup sugar
• 2 tsp. fresh lemon juice
• 1 cup heavy cream
• 1 Tbs. powdered sugar