How To Make Sorghum, Peach, & Blackberry Trifle - Best Recipe | Charleston Magazine
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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
- 8 footed glass dishes (approx. 4 inches in diameter by 21/2 inches deep)
- 11/2 lbs. ripe peaches, halved and pitted
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