Honey Cake Trifle with Stone Fruit

Most Rosh Hashanah desserts are eaten over the course of two nights, and honey cake is no exception. If you are less than enthusiastic about serving half a cake to your holiday guests, or if you’re just looking for a fun way to use up some leftover honey cake, this trifle is the perfect hack. It’s super easy and is a showstopper dessert that is sure to impress. Just make sure to assemble it at least 6 hours before you serve it (we suggest throwing it together the night before you’re planning on serving it, or after the first half has been devoured.) This can be made with any stone fruit, so get creative! It’s delicious with plums as we made it here, but if they’re not your thing, try it with peaches, nectarines, apricots, cherries… anything with a pit (or even a combo). Enjoy!

Ingredients

For the cream
12 ounces mascarpone (340g), cold, straight from the fridge
7 ounces heavy cream (198g)
⅛ cup honey
⅛ tsp ground cinnamon
⅛ tsp kosher salt

For the stone fruit (we used plums)
12 small purple plums, or about the same volume of any other stone fruit you would prefer
¼ teaspoon ground cinnamon

For the assembly
½ Aunt Cici’s Honey Cake (or any other honey cake you have)
4 Tbs (approximately) brandy, or any other strong spirit like whiskey, rye, dark rum, or spritz syrup as a non-alcoholic option.

directions

For the cream: combine the mascarpone, cream, honey, cinnamon, and salt in the bowl of a stand mixer fitted with a whisk attachment, or a large bowl. Mix at low speed with a hand mixer or stand mixer to start, then increase to high and continue to whip until the mixture is thick and stiff, about 5 minutes. Use immediately, or cover and refrigerate for up to 2 days. If needed, briefly re-whip before use to restore its consistency.

For the fruit: pit and cut the fruit into 1-inch pieces and mix in a large bowl with the cinnamon. If using small fruit (like cherries), cut in half. You want the fruit to be in large enough pieces that they will stay intact, but not too large. 

For the assembly: slice the cake into 1-inch cubes and fill the bottom of your serving dish with a single layer. Pour 2 tablespoons of the brandy over the cake, and add a single layer of sliced fruit. Top with a layer of cream, making sure to cover the fruit and cake completely. Continue layering until you reach the top of the serving dish. You want to finish with a layer of fruit to decoratively top the trifle.

Serves 15-20
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