Daybreak Delights: Bourbon Vanilla Peach Trifle

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Pastry Chef Sarah Scriver from Ritz-Carlton shows us how to make a Bourbon Vanilla Peach Trifle.

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Bourbon Vanilla Peach Trifle

Makes 12 Servings


Brown Butter Vanilla Cake Sponge
Makes 13” x 9” rectangle cake pan
1 1/2 lbs. Butter

3 1/3 C Sugar

1 Tbsp Vanilla extract

4 Whole eggs, room temperature

8 Egg yolks, room temperature
5 1/2 C Cake flour
1 Tbsp + 2 tsp Baking powder
2 tsp Salt
2 1/2 C Milk, room temperature

Place the butter into a sauce pan and turn the heat to medium-high. Cook until the butter bubbles and foams. Turn off the heat and remove the sauce pan once brown specks start to appear in the foam, and it smells rich and nutty. Refrigerate the brown butter until it solidifies.

Preheat the oven to 350*F, grease and flour the inside of a 13”x9” rectangle cake pan, set aside.


Place the brown butter into the bowl of an electric mixer fit with a paddle attachment. Beat on medium speed for a minute. Add the sugar and beat on medium-high speed until the mixture becomes light and fluffy, about 10 minutes. Add the eggs and egg yolks, slowly, and stop to scrape down the side of the bowl occasionally. Beat until all of the eggs have been fully incorporated. Add the vanilla extract and mix until incorporated. Combine the dry ingredients together and sift them. On speed one, add the dry ingredients in three additions, alternating with the milk. Scrape down the side of the bowl occasionally as the batter comes together.

Spread the batter into the prepared cake pan and bake until the cake is set, about 30 minutes. Remove from the oven and allow to cool. Cut into cubes.


Peach Compote

12 Ripe peaches, peeled and medium slices

1 Lemon, juiced

3 Cups Dark brown sugar

2 Tbsp Honey

2 Tbsp Ground Cinnamon
1 tsp. Salt

1 Tbsp Vanilla extract
2 Tbsp Bourbon, or maple syrup

1/2 Cup Cornstarch

1/2 Cup Cold water


Peel the peaches, remove the pit and, slice the peaches into medium sized slices. Juice the lemon and combine with the peaches, brown sugar, cinnamon, honey, and salt. Combine in a sauce pan and set over medium-high heat. Stir to combine all of the ingredients and let simmer for 30 minutes. Once the peaches are soft, add the vanilla and bourbon, or maple syrup if using. Bring to a boil. Mix the cornstarch and water together until smooth. Pour into the peach mixture, and stir constantly until the mixture comes back to a boil and has thickened. Remove from heat and refrigerate until cool.



Mascarpone Cream

2 Cup Mascarpone cream, room temperature
2 Cup Heavy cream
1/2 Cup Confectionary Sugar
2 tsp Vanilla Extract
4 Tbsp Bourbon, or Maple Syrup
2 Pinch Salt


Combine the mascarpone cream with the confectionary sugar, salt, and vanilla extract in a mixing bowl. With the paddle attachment, beat until smooth. In a separate bowl, whip the heavy cream until medium peaks form and then fold into the mascarpone cream mixture. Add in the vanilla extract, bourbon, or maple syrup if using. Store in the refrigerator until use.


Candied Pecans

2 Cup Pecans, chopped
1 Egg white
1/2 Cup Granulated sugar


Whisk the egg white and pour onto the pecans. Mix to coat the pecans and then add the sugar, little by little, until the nuts are covered. Place on a sheet pan lined with parchment paper. Bake in a 325*F oven for 8 minutes, or until golden brown and the pecans smell nicely toasted. Allow to cool and store for use.


To Assemble

Cut the cake into cubes. Place cake cubes into the bottom of the serving dish to create the first layer of the trifle. Top the cake with the cooled peach compote. Spoon on the mascarpone cream and then sprinkle on the candied pecans. Repeat with the cake, peaches, cream and pecans to create multiple layers until the serving dish is filled to desired height. Finish with the mascarpone cream and sprinkle with the peaches.


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