Nectarine and Blueberry Trifle
Prep time
Total time
This easy no-bake dessert has layers of light angel food cake luscious nectarine cream, and fresh nectarines and blueberries. Nectarine cream adapted from Bon Apetit
Serves: 12 servings
  • 3 egg yolks, room temperature
  • ⅓ cup sugar
  • 1 nectarine, halved, pitted, and chopped
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 5 tablespoons butter, cut into small pieces
  • 1 pint heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 2 nectarines, pitted and diced
  • 1 pint blueberries
  • 3 tablespoons sugar
  • 14 oz angel food cake, store bought or homemade, cut into small bite-sized pieces
  1. At least two hours before you want to assemble the trifle, make the nectarine curd. Place the chopped nectarine pieces in a food processor or blender. Process until the nectarines are pureed. You may need to scrape the bowl down a few times to make sure you get all the pieces.
  2. Bring a small saucepan with two inches of water to a simmer. Whisk the egg yolks, sugar, and lemon juice in a medium heat-proof bowl that will fit over the saucepan. Place the bowl over the saucepan and whisk constantly until the mixture thickens slightly, 5-6 minutes.
  3. Whisk the butter in a few pieces at a time, making sure they are incorporated completely before adding the next batch.
  4. Remove from the heat and stir in the nectarine puree. Let this sit for a few minutes to cool slightly, then run it through a fine-mesh strainer into a clean bowl. Press plastic wrap directly onto the surface to make a tight seal, and refrigerate for at least 2 hours.
  5. Once the nectarine curd is set, place the heavy whipping cream in a large bowl and beat with a hand mixer on medium-high speed until it forms stiff peaks. Add in the powdered sugar and vanilla and mix until combined. Using a rubber spatula, gently fold in the nectarine curd by hand, until no streaks remain. Place this mixture back in the refrigerator.
  6. To assemble the trifle, scatter a layer of angel food cake pieces over the bottom of a trifle dish. Scatter a layer of nectarines and blueberries over the top, then spoon in a layer of nectarine whipped cream and smooth the top with a rubber spatula. Repeat these layers two more times, then top with slices of nectarines.
Recipe by Today We Bake at