I was going to say that I’ve got another “lazy” dessert for you – but my friend Jane over at The Heritage Cook said that I was just being “smart”- so today I’ve got a”smart” dessert for you – A Plumcot Tipsy Trifle!
Ok, it’s not a traditional “trifle” – there isn’t loads of whipped cream – but it’s summer and when it’s this hot, tons of cream just doesn’t do it for me – unless of course it’s frozen… but that’s a whole ‘nother thing as they say. But making ice cream takes a little work, and as I said I’m
lazy er.. smart. So no ice cream today 😥 Besides, when you have plumcots as beautiful, juicy and sweet as these from Melissa’s Produce, you don’t want to go and bury them under a pile of cream- but doused with a little high quality booze??? Yessss!!!!!
I said this was a “smart” dessert and it is… especially if you are grilling! All you need is some angel food cake (purchased from the grocery store works for me), some of these luscious plumcots from Melissa’s Produce, some Chambord or Cointreau (yeah, you are going to need the good stuff for this!) and a “little” whipped cream and marscapone cheese… oh, and some toasted almonds are a nice touch as well but if you don’t like almonds, pecans would work as well.
What makes this recipe work – and makes it “smart” – well, aside from the plumcots, is grilling the angel food cake! The heat not only adds texture but also caramelizes the sugars, deepening the flavor of the angel food cake – making this an ideal dessert for lazy evenings around the grill!
Plumcot Tipsy Trifle
- 6 Melissa's Produce Plumcots
- 8 large slices angel food cake
- 3 Tbsp. Chambord or Cointreau
- 1/2 cup whipped cream
- 1/2 cup marscapone cheese
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla extract
- 1/4 sliced almonds I used the honey roasted ones from Trader Joes
- Slice the plumcots into 1/4 inch slices. Put into a bowl and drizzle with the Chambord or Cointreau.
- In another bowl, combine the whipped cream, marscapone, powdered sugar and vanilla.
- Place the angel food slices on the grill over medium heat. Grill for 3 - 4 minutes per side. Remove from grill and cut into 1 inch pieces. If you don't have a grill, you can also place the slices under the broiler.
- To assemble: layer the angel food cubes and plumcot slices in a large goblet or a bowl. Top with a dollop of the marscapone and whipped cream mixture. Garnish with the sliced almonds. Serve.