Summer trifle

May… the month May for me is the beginning of summer, bare foot in the grass, bird chirping away (and yes, laying eggs as well), but most of all eating outdoors. Our garden is as good as finished except for the herb garden, which we will be working on this weekend if all goes well. It’s all still a bit bare, but when I walk through the park across our house I can see that spring is now in full force.

The moment you notice that all those bare trees are all of a sudden green. No longer a hint of green but really green. Not yet warm enough to lay on a blanket in the park all day but that is just a matter of time.

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Ofcourse we did have a few good days already with temperatures above 20 and all and being outdoors is not complete without good food. And with good food comes a good dessert! So I present to you a delicious summery dessert. And yes the fruits used here are somewhat out of season at the moment but it might be in season somewhere in the world right? πŸ™‚

It is at it’s best with fruit that had lots of sunshine but feel free to adapt anyway you want according to the available fruits in your country/season. The strawberries are starting to be real good now (the Dutch ones, not the horrible Spanish ones!)

This dessert is best with homemade cake and I suggest a delicious lemoncake, but when in need of time you can also skip that part and buy a good cake at any bakery. Make it a do-it-yourself dessert at the table and just put all the ingredients up and let people create their own trifle. They’ll love it!

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Summer trifle
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Summer trifle

Ingredients

  • assortment of fresh fruit (pick whatever is in season. I have used:
  • blackberries
  • raspberries
  • red currants
  • peaches
  • nectarines
  • blue berries
  • For the raspberry cream;
  • 250 ml of whipping cream
  • 2 tbsp of sugar or more or less as you prefer
  • 200 gr fresh raspberries
  • Cake - homemade or storebought

Instructions

  • Whip the cream with the sugar until you have stiff peaks. Use a fork to break up some of the raspberries and carefully fold them through the cream. You want it to look rippled and not all pink.
  • Clean and cut or peel the rest of the fruit in whatever size you want it to be.
  • Cut the cake in slices and arrange layers on plates with the cake, the fresh fruit and the raspberry cream and tuck in and enjoy!

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

Summer-picnic

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