Trifle Recipe

Prepare the Stone Fruit

Preheat the oven to 400°F (200°C). Cut the stone fruit in half and remove the pits. Place them on a baking sheet, cut side up, and sprinkle with sugar. Roast for about 20 minutes until soft and caramelized.

Blend the Sherbet

Allow the roasted fruit to cool slightly, then blend it with lemon juice and water until smooth. Pour the mixture into a shallow pan and freeze for at least 4 hours, stirring every hour until it reaches a sherbet consistency.

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, all-purpose flour, baking powder, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.

Bake the Cake

Gradually add the dry ingredients to the wet mixture until just combined. Pour into a greased 9-inch round cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool before cutting into cubes.

Make the Crumble

In a bowl, combine rolled oats, brown sugar, all-purpose flour, melted butter, and cinnamon. Mix until crumbly. Spread evenly on a baking sheet and bake at 350°F (175°C) for 15-20 minutes until golden brown. Let it cool.

Layer the Trifle

In a large trifle dish or individual glasses, layer the almond cake cubes, roasted stone fruit sherbet, and oat crumble. Repeat layers until all ingredients are used, finishing with a layer of crumble.

Garnish

Top the trifle with fresh lemon verbena leaves for garnish. Serve immediately or refrigerate until serving.