As long as it’s still summer, I will keep bringing you easy no-bake desserts. You can’t stop me! I will keep finding new ways to eat variations of whipped cream with a spoon. So get your ripest nectarines and blueberries (and your biggest spoon) ready for this looks-way-harder-than-it-is summer trifle.
The nectarine cream in this trifle is one of my favorite random kitchen concoctions that I’ve come up with. There have been some spectacular failures in my kitchen since I started this blog (okay, since I started cooking), but every once in a while I’ll have an idea that miraculously really works, and this nectarine cream is one of them. It’s all the best parts of whipped cream, plus the flavor of nectarines and the creamiest of creamy textures. I adapted it from this recipe at Bon Appetit, and it took all of my self control to save enough for this trifle.
While the days are still long and the heat is still, well, hot, I’m doing everything I can to dress up all the fresh fruit in ways that don’t require us to turn on our ovens. That meant that I bought angel food cake from the store, rather than try to make it myself, and I’m not a bit sorry about it. When you layer it with slightly macerated nectarines and blueberries and that decadent nectarine cream, and especially if you serve it in a glass trifle bowl for all to see, it looks ready to be photographed for a fancy magazine. And I definitely won’t judge you if you decide not to make the nectarine curd for the nectarine cream and use plain old whipped cream instead. With ripe berries and stone fruit, you can’t go wrong!
- Don’t have nectarines or blueberries? No problem! You can swap in peaches or raspberries or blackberries or plums… you get the idea. You could use any stone fruit for the curd as well.
- Like I said, I loooove the flavor and texture that the nectarine curd gives to the whipped cream, but this would still be great and look spectacular with regular whipped cream or even Cool Whip.
- Want something with more heft? Use pound cake instead of angel food cake. The possibilities are endless with this one!
- 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
- 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.
- 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.
- Whisk the butter in a few pieces at a time, making sure they are incorporated completely before adding the next batch.
- 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.
- 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.
- 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.