Peach-Raspberry Trifle

Name: Peach-Raspberry Trifle
Ingredients: 4 large ripe peaches, peeled, pitted, and sliced; 3⁄4 cup sugar; 1 vanilla bean, split lengthwise; 1⁄3 cup bourbon; 1 (8-inch) round coconut sponge cake (or another sponge cake of your choosing), unfrosted, at room temperature, and cut into 1" cubes.; 2 tbsp. bourbon; 2 cups tapioca pudding; 1 1⁄2 cups (6 oz.) fresh raspberries; 3⁄4 cup heavy cream

www.saveur.com

Layers of coconut sponge cake, raspberries, tapioca, and bourbon-stewed peaches in easily portable mason jars make this trifle perfect for summer picnics. The compote and the cake can be made up to...

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Cooking tools:

Mason jar
Hand mixer
Saucepan
Chef's knife
Paring knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Spoon
Stove
Refrigerator
Airtight container
Paper towel

Ingredients

4 large ripe peaches, peeled, pitted, and sliced
3⁄4 cup sugar
1 vanilla bean, split lengthwise
1⁄3 cup bourbon
1 (8-inch) round coconut sponge cake (or another sponge cake of your choosing), unfrosted, at room temperature, and cut into 1" cubes.
2 tbsp. bourbon
2 cups tapioca pudding
1 1⁄2 cups (6 oz.) fresh raspberries
3⁄4 cup heavy cream